Sauteed Salmon with Sweet Potato Papaya Rougaille and Israeli Couscous

Ingredients

• 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
• 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
• Five 5 1/4-ounce salmon fillets
• 1/8 cup olive oil
• Salt and freshly ground black pepper
• Fried spaghetti, for garnish

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