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

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