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

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

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

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Ingredients:

Serving

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 tbsp red wine vinegar
1/8 cup olive oil
salt
1/2 pinch spanish saffron
8 1/2 oz 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 oz butter
3 shiitake mushrooms
1 clove garlic, chopped
1/2 small onion, chopped
1/2 tsp cumin powder
5 (5 1/4-oz) salmon fillets
1/8 cup olive oil
salt and freshly ground black pepper
fried spaghetti, for garnish

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 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	286.15 Kcal (1198 kJ)
Calories from fat	199.16 Kcal
		% Daily Value*
Total Fat	22.13g	34%
Cholesterol	31.32mg	10%
Sodium	181.51mg	8%
Potassium	364.41mg	8%
Total Carbs	14.84g	5%
Sugars	4.9g	20%
Dietary Fiber	2.59g	10%
Protein	7.77g	16%
Vitamin C	32.7mg	54%
Vitamin A	0.3mg	12%
Iron	4.3mg	24%
Calcium	28.4mg	3%

Amount Per 100 g
Calories	134.72 Kcal (564 kJ)
Calories from fat	93.77 Kcal
		% Daily Value*
Total Fat	10.42g	34%
Cholesterol	14.75mg	10%
Sodium	85.46mg	8%
Potassium	171.57mg	8%
Total Carbs	6.98g	5%
Sugars	2.31g	20%
Dietary Fiber	1.22g	10%
Protein	3.66g	16%
Vitamin C	15.4mg	54%
Vitamin A	0.2mg	12%
Iron	2mg	24%
Calcium	13.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7

Points
8

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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