Ingredients Jump to Instructions ↓

  1. 2 tablespoons fermented black beans, rinsed, drained, and chopped

  2. 6- to 7-ounce skinless pieces center-cut salmon fillet

  3. 2 tablespoons plus 2 teaspoons vegetable oil

  4. 1 tablespoon finely grated fresh ginger (use a Microplane)

  5. 1 garlic clove, minced (about 1 teaspoon)

  6. 2/3 cup canned low-sodium chicken broth or Chicken Stock

  7. 1 1/2 tablespoons rice wine or dry sherry

  8. 1 tablespoon cornstarch

  9. 1 teaspoon sugar

  10. 4 scallions, 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 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.

  2. 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.

  3. 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.


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