Best Roast Salmon With Ancho Chili Ginger Sauce And Saffron Roast Vegetable Couscous Recipes

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

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 23

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

Steps:

Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
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.
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.

The Ultimate Salmon in Parchment image

Provided by Tyler Florence

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 stick unsalted butter
2 tablespoons curry powder
1 fresh red chile, roughly chopped
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 tablespoons fennel seeds, toasted
2 tablespoons coriander seeds, toasted
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, boneless and skin removed
1 lemon, juiced
16 mussels, cleaned and de-bearded
Extra-virgin olive oil
3 scallions, finely sliced, for garnish
1/4 bunch cilantro, for garnish
1 cup couscous
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon lemon zest
4 frozen cubes of chicken stock (about 2 tablespoons per cube)

Steps:

Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

Provided by gailanng

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
1 1/2 cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

Steps:

Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8

Saffron Roasted Vegetable Couscous image

Provided by Bobby Flay

Categories side-dish

Yield 4 servings

Number Of Ingredients 11

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

Steps:

SAFFRON ROASTED VEGETABLE COUSCOUS 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.;