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Salmon With Black Bean Sauce

Salmon With Black Bean Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2001

Nutritional Information

  • 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 .

Quick Tip

Slashing the skin on the salmon allows the marinade to penetrate the flesh. Try this technique with other thick fish fillets.

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