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


  • ¼ cup coarsely chopped flat leaf parsley
  • 2 cups couscous
  • 1 teaspoon salt
  • Pinch saffron
  • 3 cups vegetable stock
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • + 16 more ingredients
    • ¼ pound haricots verts, cut on the bias into 1-inch pieces
    • 1 zucchini, cut into 1-inch dice
    • 1 yellow squash, cut into 1-inch dice
    • 2 red peppers, cut into 1-inch dice
    • Chopped cilantro
    • Diced red pepper
    • 1 banana leaf, cut into 4 rectangles
    • Salt and pepper
    • Olive oil
    • 4 (6-ounce) salmon fillets
    • Salt and freshly ground pepper
    • ½ cup vegetable oil
    • 1 tablespoon honey
    • 1 tablespoons ancho chile powder
    • 1-inch piece fresh ginger, peeled and julienned
    • ¼ cup rice wine vinegar

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...

View full recipe at SpringPad


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