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Salmon with Black Bean Sauce Ingredients: 2 tablespoons soy sauce 2 teaspoons sugar 2 tablespoons olive oil (divided) 2 tablespoons cornstarch 1-1/2 cups chicken stock Four salmon fillets (6 ounces each, 1-inch thick) Two garlic cloves, minced 1 tablespoon peeled, minced fresh ginger 2 tablespoons jarred black bean sauce (available at grocery stores or Asian markets) 2 teaspoons rice wine vinegar Directions: In a large bowl, combine soy sauce, sugar and one tablespoon of the oil. In a small bowl, combine cornstarch and chicken stock. Make three slashes on skin side of each salmon fillet, cutting halfway into fish. Place salmon in shallow dish and pour soy-sauce marinade over it. Cover and refrigerate 30 to 60 minutes. In a medium saucepan, heat remaining tablespoon of oil over ginger and black bean sauce. Cook one to two minutes or until garlic is golden. Add vinegar and the cornstarch mixture. Bring to boil, then reduce to simmer. Cook ten minutes, remove from heat and keep warm. Remove fish from marinade and place on foil-lined broiler pan, about three inches from heat. Broil four to six minutes per side, or until cooked through. Serve salmon over rice topped with sauce. Recipe makes four servings.
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