ROAST SALMON WITH ANCHO CHILI-GINGER SAUCE AND SAFFRON ROAST VEGETABLE COUSCOUS

ROAST SALMON WITH ANCHO CHILI-GINGER SAUCE AND SAFFRON ROAST VEGETABLE COUSCOUS image

Number Of Ingredients 24

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Ancho Chili-Ginger Sauce
1/4 cup rice wine vinegar
1-inch piece of fresh ginger, peeled and julienned
1 Tb. ancho chili powder
1 Tb. honey
1/2 cup vegetable oil
Salt and freshly ground pepper
Roast Vegetable Couscous
2 red peppers, cut into 1-inch dice
1 yellow squash, 1-inch dice
1 zucchini, 1-inch dice
1/4 pound haricots verts or small green beans, cut on the bias into 1-inch pieces
3 Tbs. olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 tsp. salt
2 cups plain couscous
Garnish: 1/4 cup coarsely chopped flat-leaf parsley
Salmon
4 6-ounce salmon fillets
Olive oil
Salt and pepper
Garnish: 1/4 cup coarsely chopped cilantro

Steps:

Whisk the first five sauce ingredients together in a medium bowl. Then season with salt and pepper, to taste. Set aside. Preheat oven to 400 degrees. Toss vegetables with oil in a medium baking dish, and season with salt and pepper. Roast for 8 to 10 minutes until just cooked through. Cover to keep warm. Boil stock, saffron and 1 tsp. salt for 5 minutes. Stir in the couscous; cover and reduce heat to low. Cook until all liquid is absorbed, 8 minutes. Turn up oven to 425 degrees. Place salmon on a heavy baking sheet and rub with some olive oil, then season with salt and pepper. Roast until medium-well, about 10 to 12 minutes. Fluff couscous with fork and transfer to a bowl; add vegetables and parsley. Put fish on a platter, sprinkle with cilantro and drizzle with some sauce. Pass the rest separately.