- 1 1/4 cups honey
- 1/2 cup rice wine vinegar
- 1/2 cup ketchup
- 1/2 cup chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 1/4 cup soy sauce
- 1 stick cinnamon
- 2 star anise
- 1 1/2 teaspoon garlic chile paste *
- 1 1/2 teaspoon peeled and chopped fresh ginger
- 1 1/2 teaspoon coriander seeds
- 1 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon whole cloves
- 1/2 teaspoon ground mace
- 1 small head savoy cabbage , finely shredded
- 3 tablespoons butter
- 1 tablespoon fennel seeds , crushed
- Salt and freshly ground pepper
- 2 tablespoons butter
- 3 medium carrots , cut into 1/2-inch dice
- 2 small zucchini , cut into 1/2-inch dice
- 1 large onion , cut into 1/2-inch dice
- 4 cups water or chicken stock
- 2 cups couscous
- 8 (6- to 8-ounce) salmon fillets , skin removed
- 8 sprigs cilantro
In a large saucepan filled with boiling salted water, blanch cabbage 3 minutes. Drain in a colander and shock under cold water to stop cooking; dry on paper towels. In a 12-inch skillet over medium heat, melt butter. Add cabbage and fennel seeds. Cook, stirring occasionally, 5 minutes or until heated through. Season with salt and pepper.
In a large saucepan over medium heat, melt butter. Cook carrots, zucchini and onion, stirring, 2 minutes. Add water and bring to a boil over high heat. Stir in couscous, cover with a tight-fitting lid, and remove from heat. Let stand 5 to 10 minutes, or until liquid is completely absorbed. With a fork, fluff couscous. Season with salt and pepper. Keep warm until ready to use.
Preheat oven to 450°. Season salmon with salt and pepper and place on a baking sheet. Roast 12 minutes. Remove from oven and coat each piece with barbecue sauce. Return to oven 3 minutes.
Spoon couscous onto individual plates. Arrange cabbage on couscous and top with a piece of salmon. Place a cilantro sprig on each salmon and drizzle with sauce.
Recommended ingredient: Garlic chile paste is available at most grocery stores and Asian markets