Salmon With Black Bean Sauce
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 751Calories From Fat 367
- Fat 41g
- Sat Fat 4g
- Cholesterol 107mg
- Sodium 952mg
- Protein 45g
- Carbohydrate 48g
- Sugar 4g
- Fiber 2g
- Iron 4mg
- Calcium 57mg
What does this mean? See Nutrition 101 .