Salmon With Black Bean Sauce

Salmon With Black Bean Sauce
Susie Cushner
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1
cup
long-grain white rice
2
tablespoons
soy sauce
2
teaspoons
sugar
1/2
cup
canola oil
2
teaspoons
cornstarch
1 1/2
cups
low-sodium chicken broth
4
6-ounce
pieces salmon fillet (1 inch thick)
2
garlic cloves, finely chopped
1
tablespoon
peeled, finely chopped fresh ginger
2
tablespoons
jarred black bean sauce (available in the Asian section of most supermarkets)
2
teaspoons
rice or white wine vinegar
1/4
cup
grated carrots
1/4
cup
grated radishes
1/4
cup
slivered scallions

Directions

  1. Cook the rice according to the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Rori Spinelli-Trovato
February 2001

Nutritional Information

  • Per Serving
  • Calories From Fat 367
  • Fat 41 g
  • Sat Fat 4 g
  • Cholesterol 107 mg
  • Sodium 952 mg
  • Protein 45 g
  • Carbohydrate 48 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 4 mg
  • Calcium 57 mg
What does this mean? See Nutrition 101.