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