Salmon with Yellow Pepper Saffron Sauce & Israeli Couscous with Roasted Root Vegetables

Bobby's pan grilled salmon with yellow pepper saffron sauce and Israeli couscous with roasted root vegetables. By: Bobby Flay.
http://recipes.chef2chef.net/recipe-chocolate/valentine-recipes-chefs.htm

"Yellow peppers and saffron add a glorious hint of color to both the
plate and the palate when drizzled over the pink pan grilled rich
tasting salmon. For the best flavor, chef Flay first roasts the pepper
and pan toasts the saffron that's used in the sauce. Make the sauce and
the couscous with vegetables before your object of affection arrives.
All you need to do for the dinner is grill the salmon-quite dramatic in..."

Bobby's Pan Grilled Salmon with Yellow Pepper Saffron Sauce

• 2 salmon fillets, 6 ounces each with skin on
• 1 tablespoon olive oil
• Sea salt and ancho chile pepper powder, to taste
• 1/4 yellow bell pepper, finely chopped
• 1/4 red bell pepper, finely chopped

For the sauce:

• 1 large yellow bell pepper, roasted
• 3 tablespoons rice wine vinegar
• 3 large cloves garlic, coarsely shopped
• Pinch of saffron threads, pan toasted
• 1 1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• Scant 2/3-cup extra virgin olive oil
• Coarse salt and freshly ground black pepper to taste

To prepare:

1. Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.
2. In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.
3. In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and set-aside until serving time.

To pan-grill the salmon:

1. Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes.
2. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
3. Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.
4. Serve at once.
   

Roasting root vegetables deepens their flavor to a rich, mellow, and sweet taste. A secret that turns this couscous into a special dish that you could serve it as the main course to the vegetarian if she is the object of your affection.

Israeli Couscous with Roasted Root Vegetables

• 1 carrot, peeled and cut into 1/2 inch cubes
• 1 parsnip, peeled and cut into 1/2 inch cubes
• 1 medium beet, peeled and cut into 1/2 inch cubes
• About 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1/2 small red onion, finely chopped
• 1 large clove of garlic finely chopped
• 6 ounces Israeli couscous
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons chipotle pepper puree
• 1 1/2 tablespoons finely chopped fresh rosemary
• 2 sage leaves cut into chiffonade
• 1 1/2 teaspoons finely chopped fresh thyme
• 1 1/2 tablespoons finely chopped fresh cilantro

To prepare:

1. Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil; lightly film the bottom with oil. Scatter the carrots, parsnips and beets in the pan, drizzle with enough oil to lightly coat, toss and season with salt and pepper. Roast until the vegetables are just cooked through, about 25 minutes. Set aside.
2. In a medium saucepan over medium-high heat, warm 1 tablespoon of oil. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the couscous, adding as much oil as necessary to coat it with oil. Add enough cold water to the pan to just cover the couscous. Bring to a boil, cover, reduce the heat and cook until all the water is absorbed, follow directions on side of the package for time.
3. When the water is absorbed, add the roasted vegetables along with their collective juices. Using a fork, toss well to combine couscous with the vegetables. Add the vinegar, 1 tablespoon of oil, the fresh herbs, and toss well. Taste and correct the seasonings.
   
4. Serve hot or at room temperature.

NOTE:
When we made it, instead of roasting the veggies, we did thin shavings of carrot (used carrot peeler) and green pepper and grilled them before tossing into the couscous. We also grilled the salmon.

And, one note on the sauce, I initially missed the yellow ppr and saffron and
the sauce tasted good (w/ more of a mustard taste). Once I added the
pepper (I used 2/3 a big green as got it for 50cents), it turned into a lot of
sauce and was very good on the couscous.