Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
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- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
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
Salmon:
4 (6-ounce) salmon fillets
Olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Diced red pepper
Chopped cilantro
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
Directions
- Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
Salmon:
- 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:
- 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.
