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

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Instructions

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 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.
3. 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.