long-grain white rice
low-sodium chicken broth
pieces salmon fillet (1 inch thick)
garlic cloves, finely chopped
peeled, finely chopped fresh ginger
jarred black bean sauce (available in the Asian section of most supermarkets)
rice or white wine vinegar
- Cook the rice according to the package directions.
- Meanwhile, in a large bowl, combine the soy sauce, sugar, and ¼ cup of the oil. In a small bowl, combine the cornstarch and chicken broth. Set both aside.
- Make three slashes on the skin side of each piece of salmon, cutting halfway into the fish. Place them in a shallow dish and pour the soy-sauce mari-nade over them. Refrigerate for 15 minutes.
- Meanwhile, in a medium saucepan, heat the remaining ¼ cup of oil over medium heat. Add the garlic, ginger, and black bean sauce. Cook for 1 to 2 minutes, or until the garlic is golden.
- Add the vinegar and cornstarch mixture. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, remove from heat, and keep warm.
- Place the salmon on a foil-lined broilerproof baking sheet, about 3 inches from the heat. Broil 3 to 4 minutes per side, until the salmon is opaque throughout. Serve over the rice and top with the sauce and raw carrots, radishes, and scallions.