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1
To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions.
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2
Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper.
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3
Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator.
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4
Preheat the oven to 350 degrees F.
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5
To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color.
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6
Bring to a boil, add the couscous and cook for about 2 minutes.
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7
Wash the couscous with cold water and drain well.
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8
Drain the sweet potato and zucchini and add to the couscous.
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9
Stir in the red pepper.
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10
Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin.
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11
When the mushrooms are soft, add the mixture to the couscous.
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12
Place the couscous in a baking dish and keep warm in the oven.
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13
Season salmon with salt and pepper.
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14
Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare.
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15
Serve the salmon on a bed of couscous.
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16
Heap the rougaille over salmon.
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17
Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
