Salmon with Black Bean Sauce

Ingredients

• 0.7 cup chicken broth low-sodium canned
• 1 tablespoon cornstarch 
• 2 tablespoons fermented black beans rinsed drained chopped
• 1 teaspoon garlic clove minced
• 1.5 tablespoons sherry dry
• 24 ounce salmon fillet skinless
• 0.5 cup spring onion white green thinly sliced
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan.
2. Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.
3. Meanwhile, arrange the salmon in the roasting pan, skinned side down.
4. Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.
5. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat.
6. Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute.
7. 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.
8. Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.
9. Taste
10. Book, using the USDA Nutrition Database
11. From From Sara's Secrets for Weeknight Meals by Sara Moulton Copyright (c) 2005, by Sara Moulton. Published by Broadway Books.A graduate of the Culinary Institute of America, Sara Moulton currently hosts the Television Food Network's brand-new series Sara's Secret's as well as Cooking Live with Sara Moulton. She also serves as executive chef for Gourmet and food editor for Good Morning America, appearing on the show frequently. She lives in New York City with her husband and two children.