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

Name: Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 1 banana leaf, cut into 4 rectangles; 4 servings Chopped cilantro; 473 milliliters couscous; 59 milliliters coarsely chopped flat leaf parsley; 1 inch fresh ginger, peeled and julienned; 113 grams haricots verts, cut on the bias into 1-inch pieces; 1 Tbsp honey; 3 Tbsps olive oil; 4 servings Olive oil; 4 servings Diced red pepper; 2 red peppers, cut into 1-inch dice; 59 milliliters rice wine vinegar; 1 pinch Pinch saffron; 680 grams salmon fillets; 1 teaspoon salt; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 118 milliliters vegetable oil; 710 milliliters vegetable stock; 1 yellow squash, cut into 1-inch dice; 1 zucchini, cut into 1-inch dice

Roasted Salmon in Banan A mixture of squash, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Banana Leaves

Olive Oil

Wrap

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Place the packets seam-side up on a platter and fold back the sides of the banana leaf.

Ingredients you will need

Banana Leaves

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Stock

Vegetable

Olive Oil

Saffron

Salt

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Baking Pan

Sauce Pan

Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes.

Ingredients you will need

Couscous

Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste.

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Salt And Pepper

Vegetable

Couscous

Parsley

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Bowl

Serve with salmon and ancho chile-ginger sauce.

Ingredients you will need

Ancho Chili Pepper

Ginger

Salmon

Sauce

Garnish with diced red pepper and cilantro.

Ingredients you will need

Red Pepper

Cilantro

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.