Salmon With Black Bean Sauce

Photo by Susie Cushner
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 751 calories
    • Calories 367 calories from fat
    • 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


  1. Check 1cup long-grain white rice
  2. Check 2tablespoons soy sauce
  3. Check 2teaspoons sugar
  4. Check 1/2cup canola oil
  5. Check 2teaspoons cornstarch
  6. Check 1 1/2cups low-sodium chicken broth
  7. Check 46-ounce pieces salmon fillet (1 inch thick)
  8. Check 2 garlic cloves, finely chopped
  9. Check 1tablespoon peeled, finely chopped fresh ginger
  10. Check 2tablespoons jarred black bean sauce (available in the Asian section of most supermarkets)
  11. Check 2teaspoons rice or white wine vinegar
  12. Check 1/4cup grated carrots
  13. Check 1/4cup grated radishes
  14. Check 1/4cup slivered scallions


  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.