SALMON w/FERMENTED BLACK BEAN SAUCE

By BobD

Ingredients

• 4 SERVINGS
• Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.
• 2 tablespoons fermented black beans, rinsed, drained, and chopped
• Four 6- to 7-ounce skinless pieces center-cut salmon fillet
• 2 tablespoons plus 2 teaspoons vegetable oil
• 1 tablespoon finely grated fresh ginger (use a Microplane)
• 1 garlic clove, minced (about 1 teaspoon)
• 2/3 cup canned low-sodium chicken broth or Chicken Stock
• 1 1/2 tablespoons rice wine or dry sherry
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 4 scallions, white and green parts, thinly sliced (about 1/2 cup)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat the oven to 400F.

Lightly grease a shallow roasting pan.

Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.

Meanwhile, arrange the salmon in the roasting pan, skinned side down.

Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.

Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat.

Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute.

Whisk together the broth, 1/3 cup water, the wine, cornstarch, and sugar in a bowl and add to the black bean mixture.

Bring the sauce to a boil, stirring constantly, and simmer for 2 minutes.

Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.