Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous

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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