SALMON WITH BLACK BEAN SAUCE
Fermented black beans should be in everyone's pantry-they complement just about any protein and they can be turned into a sauce in no time at all. They are actually small black soy beans preserved in salt. You have to soak them to eliminate some of that salt, but then they are good to go. This sauce would go great not only with salmon, but on top of chicken, shrimp, tofu, or stir-fried vegetables. Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.
Provided by Sara Moulton
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
SAKE SALMON WITH BLACK BEAN SAUCE
Provided by Regina Schrambling
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees.
- Heat the oil in a large cast-iron skillet over a medium-high flame. Lay the salmon into the hot oil and cook for two minutes without turning. Carefully flip the steaks over, then transfer the skillet to the oven. Bake for six to eight minutes, until the fish is cooked to your taste.
- Meanwhile, combine the ginger and sake in a small saucepan over high heat and boil until the liquor is reduced by two-thirds. Gradually whisk the butter chunks into the sake until the mixture thickens into a sauce.
- Place the black beans in a small sieve and rinse well under cold running water. Stir them into the sauce along with the soy sauce. Keep the sauce warm until the salmon is cooked.
- To serve, transfer the cooked steaks onto individual serving plates. Spoon the sake sauce over each one, then sprinkle the scallions on top.
Nutrition Facts : @context http, Calories 832, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 61 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 22 grams, Sodium 290 milligrams, Sugar 1 gram, TransFat 1 gram
GRILLED SALMON WITH BLACK BEAN SALSA
This fantastic grilled fish dish features tender salmon, colorful salsa and juicy grapes. It's sure to be a winner with family and friends. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.
Nutrition Facts : Calories 324 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 587mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.
BAKED CHILEAN SEA BASS IN BLACK BEAN SAUCE
The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
- PREHEAT THE OVEN to 350°F.
- HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
- SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.
Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 1.3, Cholesterol 69.9, Sodium 1122, Carbohydrate 7.5, Fiber 0.2, Sugar 2.9, Protein 33
STEAM SALMON W BLACKBEAN SAUCE
This is a very classic Chinese steam fish dish. It gives a richer flavor than the ginger+spring onions+soy sauce version. You can replace salmon with any fish you like. Hope you will like it!!
Provided by cclaura
Time 20m
Yield Serves 2
Number Of Ingredients 11
Steps:
- prepare a wok or steamer, fill it up with water and bring it to boil
- wash the black beans and soak them in hot water, set aside
- wash the salmon, put them in a nice plate, set aside for steaming later on
- finely chop the garlic, then add in the black beans, give them a few chopping to mix them together
- put all the other seasoning ingredients (not the ginger and spring onions) in a bowl, mix them together, add in the garlic and black beans to make a paste
- spread the paste on the salmon, add in the ginger and spring onions on top
- the water should be boiling now, put in the fish and steam it for 10 minutes!!! best served with rice, lots of rice!!!
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