Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. Ancho Chile-Ginger Sauce:
2. Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
3. Salmon:
4. 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.
5. Roasted Vegetable Couscous:
6. 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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