Ingredients
Ancho Chile-Ginger Sauce:
- 1/4 cup rice wine vinegar
- 1-inch piece fresh ginger, peeled and julienned
- 1 tablespoons ancho chile powder
- 1 tablespoon honey
- 1/2 cup vegetable oil
- Salt and freshly ground pepper
Directions
Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
Salmon:
- 4 (6-ounce) salmon fillets
- Olive oil
- Salt and pepper
- 1 banana leaf, cut into 4 rectangles
- Diced red pepper
- Chopped cilantro
Preheat oven to 400 degrees F. Rub each fillet with olive oil, season to taste with salt and pepper, and wrap envelope style in a banana leaf rectangle. Place seam-side down on a sheet pan and roast 8 to 10 minutes. When done, the fish will look a bit undercooked on top but will be firm and opaque. Place the packets seam-side up on a platter and fold back the sides of the banana leaf.
Roasted Vegetable Couscous:
- 2 red peppers, cut into 1-inch dice
- 1 yellow squash, cut into 1-inch dice
- 1 zucchini, cut into 1-inch dice
- 1/4 pound haricots verts, cut on the bias into 1-inch pieces
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 3 cups vegetable stock
- Pinch saffron
- 1 teaspoon salt
- 2 cups couscous
- 1/4 cup coarsely chopped flat leaf parsley
Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.
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By Chef #1343867
on January 25, 2010
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I should have looked at the calories first; 957 per serving from something usually very healthy. This recipe was weird; pouring all that oil on fish after it cooked seemed odd. It was all boring despite seeminly great flavors, and I followed the recipe exactly as written. I threw most of the food away and the recipe too!
By rihray15_9477274
Portland , OR
on January 16, 2008
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I made this but added garic and basil to everything and it was AMAZING : must try it if you love coscous and salmon the vegetables are such a good idea:
By lynn_8188959
roswell, GA
on August 23, 2007
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LOVE Bobby's recipes, but this needed a little help. I sprinkled Tabasco soy sauce and salt and a little cayenne on the salmon and let them sit for 30 minutes, put them in foil and baked for 12 minutes. Delicious with the sauce. Added Lime juice and Sherry wine vinegar to the sauce and this also helped. Made Jamie Oliver's veggie couscous. YUM!
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