Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous

Total Time:
1 hr 17 min
1 hr
2 min
15 min

5 servings

  • Papaya Rougaille:
  • 1/2 red onion, finely chopped
  • 1/2 inch disk fresh ginger, finely chopped
  • 1 1/2 ripe tomatoes, seeded and chopped
  • 1/2 papaya, or 1/4 cantaloupe and 6 strawberries, finely chopped
  • 1 clove garlic, minced
  • 1/2 bunch green onions (scallions), finely chopped
  • 1/2 lemon or lime, juiced
  • 1/2 tablespoon red wine vinegar
  • 1/8 cup olive oil
  • Couscous:
  • Salt
  • 1/2 pinch Spanish saffron
  • 8 1/2 ounces Israeli couscous
  • 1 large sweet potato, diced and cooked in salted water
  • 1/2 zucchini, diced and cooked in salted water
  • 1/2 large roasted red pepper, peeled, seeded and cut into small dice
  • 1 1/2 ounces butter
  • 3 shiitake mushrooms
  • 1 clove garlic, chopped
  • 1/2 small onion, chopped
  • 1/2 teaspoon cumin powder
  • Salmon:
  • 5 (5 1/4-ounce) salmon fillets
  • 1/8 cup olive oil
  • Salt and freshly ground black pepper
  • Fried spaghetti, for garnish
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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