Salmon With Black Bean Sauce
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.