Rating: 3.5 stars
35 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rori Spinelli-Trovato


Credit: Susie Cushner

Recipe Summary

15 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

751 calories; fat 41g; saturated fat 4g; cholesterol 107mg; sodium 952mg; protein 45g; carbohydrates 48g; sugars 4g; fiber 2g; iron 4mg; calcium 57mg.