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

Ingredients

• ¼ cup rice wine vinegar
• 1-inch piece fresh ginger, peeled and julienned
• 1 tablespoons ancho chile powder
• 1 tablespoon honey
• ½ cup vegetable oil
• Salt and freshly ground pepper
• 4 (6-ounce) salmon fillets
• + 16 more ingredients
• • 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
  • ¼ 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
  • ¼ cup coarsely chopped flat leaf parsley

1. Whisk all ingredients together in a medium bowl, season with salt and pepper to taste. 2. 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...

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