Roasted Salmon In Banana Leaves With Ancho Chile-Ginger Sauce With Saffron Roasted Vegetable Couscous Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoons ancho chile powder

Salt and freshly ground pepper

Salt and pepper

1 teaspoon salt

2 cups couscous

1 zucchini, cut into 1-inch dice

1 yellow squash, cut into 1-inch dice

3 tablespoons olive oil

1/2 cup vegetable oil

1/4 pound haricots verts, cut on the bias into 1-inch pieces

Pinch saffron

1 banana leaf, cut into 4 rectangles

4 (6-ounce) salmon fillets

1/4 cup coarsely chopped flat leaf parsley

2 red peppers, cut into 1-inch dice

Olive oil

1-inch piece fresh ginger, peeled and julienned

3 cups vegetable stock

1/4 cup rice wine vinegar

Chopped cilantro

Diced red pepper

1 tablespoon honey

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