Oh my oh my oh my...This was dinner last night, and it was the most luscious salmon dish I think I've ever had, let alone made myself! The spicy sauce perfectly offsets the creamy salmon, and it was wonderful over brown rice (my new favorite discovery! Who knew rice could actually taste good?). This dish would be very good for company, but it is quick enough to make for a weeknight throw-together supper. And if you make the change that I did, you'll nearly always have the sauce ingredients on hand.
My only change (aside from using salmon steak instead of filet) was to sub jarred black bean sauce for the chopped fermented black beans. If you're intimidated by fermented beans, I bet you've eaten such a sauce at many a Chinese restaurant and not even known it. It's very tasty and distinct. I think I'll have to journey into Chinatown for the real beans, but I did find the jarred stuff at Whole Foods, called "Black Bean Sauce with Chilis" from a manufacturer whose name is written in Chinese. So I used a couple dollops of that, and omitted the crushed red pepper because of the chile in the sauce (which was kind of oily, but the convenience was worth it).
Steamed Salmon with Black Bean Sauce
From Cooking Light
Salmon isn't traditional in Chinese cooking, but since it's common in the United States and works so beautifully with the black bean sauce, we chose it for this recipe. Steaming accentuates the fresh flavor or the ingredients. The sumptuous sauce is redolent of garlic and ginger; it will highlight the flavor of any seafood, meat, or vegetable dish.
2 tablespoons rice wine or sake
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 (1-pound) salmon fillets (about 1 1/2 inches thick)
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup rice wine or sake
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 tablespoons fermented black beans, rinsed, drained, and chopped
3 tablespoons minced green onions
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 8 cloves)
1 teaspoon crushed red pepper
2 tablespoons minced green onion tops
To prepare the marinade, combine the first 3 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator for 20 minutes. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, on a jelly-roll pan coated with cooking spray.
Preheat oven to 450°.
To prepare sauce, combine broth and next 4 ingredients (broth through cornstarch) in a small bowl. Heat oil in a wok or large nonstick skillet over medium-high heat. Add beans and the next 4 ingredients (beans through red pepper); stir-fry 10 seconds. Add broth mixture; bring to a boil, and cook for 1 minute or until thick.
Pour black bean mixture over fillets; cover pan with foil. Bake at 450° for 17 minutes or until fish flakes easily when tested with a fork. Cut the fillets into 6 portions; serve with sauce, and sprinkle with minced onion tops.
Yield: 6 servings (serving size: about 5 ounces fish, about 1/3 cup sauce, and 1 teaspoon onion tops)
NUTRITION PER SERVING
CALORIES 340 (40% from fat); FAT 15.2g (sat 2.6g, mono 6.8g, poly 4g); PROTEIN 32.6g; CARB 13.5g; FIBER 0.3g; CHOL 99mg; IRON 1mg; SODIUM 547mg; CALC 23mg;