Roasted Salmon in Banana Leaves with Ancho Chile-Gi

Name: Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Place seam-side down on a sheet pan and roast 8 to 10 minutes.
4
When done, the fish will look a bit undercooked on top but will be firm and opaque.
5
Place the packets seam-side up on a platter and fold back the sides of the banana leaf.
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.
7
Roast for 8 to 10 minutes until vegetables are just cooked through.
8
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.
9
Add the couscous, stir, cover and reduce heat to low.
10
Cook until all liquid is absorbed, 8 to 10 minutes.
11
Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste.
12
Serve with salmon and ancho chile-ginger sauce.
13
Garnish with diced red pepper and cilantro.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 1 -inch piece fresh ginger, peeled and julienned, 1 tablespoons ancho chile powder, 1 tablespoon honey, and more.

Yes, Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions