Ingredients Jump to Instructions ↓

  1. 2 tablespoons fermented black bean s, rinsed, drained, and chopped Four 6- to 7-ounce skinless pieces center-cut salmon fillet

  2. 2 tablespoons plus 2 teaspoons vegetable oil

  3. 1 tablespoon finely grated fresh ginger (use a Microplane)

  4. 1 garlic clove, minced (about 1 teaspoon)

  5. 1 1/2 tablespoons rice wine or dry sherry

  6. 1 tablespoon cornstarch

  7. 1 teaspoon sugar

  8. 4 scallion s, white and green parts, thinly sliced (about 1/2 cup)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan.Combine ½ 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, ⅓ 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.


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