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Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous (Bobby Flay) Recipe

Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous (Bobby Flay) Recipe

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Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous (Bobby Flay)

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Ingredients:

Serving

1/4 cup rice wine vinegar
1 - inch piece fresh ginger, peeled and julienned
1 tbsp ancho chile powder
1 tbsp honey
1/2 cup vegetable oil
salt and freshly ground pepper
4 (6-oz) 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 lb haricots verts , cut on the bias into 1-inch pieces
3 tbsp olive oil
salt and freshly ground pepper
3 cups vegetable stock
pinch saffron
1 tsp salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

Directions:

Ancho Chile-Ginger Sauce:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1390.69 Kcal (5823 kJ)
Calories from fat	358.16 Kcal
		% Daily Value*
Total Fat	39.8g	61%
Cholesterol	13.03mg	4%
Sodium	28505.4mg	1188%
Potassium	518.05mg	11%
Total Carbs	210.08g	70%
Sugars	10.72g	43%
Dietary Fiber	7.17g	29%
Protein	18.46g	37%
Vitamin C	84.9mg	141%
Vitamin A	0.7mg	22%
Iron	1.1mg	6%
Calcium	36.7mg	4%

Amount Per 100 g
Calories	290.72 Kcal (1217 kJ)
Calories from fat	74.87 Kcal
		% Daily Value*
Total Fat	8.32g	61%
Cholesterol	2.72mg	4%
Sodium	5958.98mg	1188%
Potassium	108.3mg	11%
Total Carbs	43.92g	70%
Sugars	2.24g	43%
Dietary Fiber	1.5g	29%
Protein	3.86g	37%
Vitamin C	17.7mg	141%
Vitamin A	0.1mg	22%
Iron	0.2mg	6%
Calcium	7.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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