Sauteed Salmon With Sweet Potato, Papaya Rougaille, And Israeli Couscous
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 ripe
Tomatoes (seeded and chopped)1 clove
Garlic (chopped)1
Lemon1 tbsp
Red Wine Vinegar1 cup
Olive Oil1
Salt1 pinch
Saffron (spanish)240 g
Couscous (israeli)40 g
Butter1 small
Onion (chopped)1 tsp
Cumin PowderDirections:
1
To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions
2
Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper
3
Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator
4
Preheat the oven to 350 degrees F
5
To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color
6
Bring to a boil, add the couscous and cook for about 2 minutes
7
Wash the couscous with cold water and drain well
8
Drain the sweet potato and zucchini and add to the couscous
9
Stir in the red pepper
10
Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin
11
When the mushrooms are soft, add the mixture to the couscous
12
Place the couscous in a baking dish and keep warm in the oven
13
Season salmon with salt and pepper
14
Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare
15
Serve the salmon on a bed of couscous
16
Heap the rougaille over salmon
17
Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon