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

Instructions

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.