Recipe courtesy of Pacific Institute of Culinary Arts

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

  • Level: Advanced
  • Total: 1 hr 17 min
  • Prep: 1 hr
  • Inactive: 2 min
  • Cook: 15 min
  • Yield: 5 servings
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Ingredients

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:

Five 5 1/4-ounce salmon fillets

1/8 cup olive oil

Salt and freshly ground black pepper

Fried spaghetti, for garnish

Directions

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.