Recipe courtesy of Pacific Institute of Culinary Arts
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Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous
Total:
1 hr 17 min
Prep:
1 hr
Inactive:
2 min
Cook:
15 min
Yield:
5 servings
Level:
Advanced
Total:
1 hr 17 min
Prep:
1 hr
Inactive:
2 min
Cook:
15 min
Yield:
5 servings
Level:
Advanced

Ingredients

Papaya Rougaille:
Couscous:
Salmon:

Directions

To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions. Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper. Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator.

Preheat the oven to 350 degrees F.

To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper.

Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven.

Season salmon with salt and pepper. Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare. Serve the salmon on a bed of couscous. Heap the rougaille over salmon. Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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