Name: Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 4 (6-ounce) salmon fillets; Olive oil; Salt and pepper; 1 banana leaf, cut into 4 rectangles; Diced red pepper; Chopped cilantro; 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.