2 tablespoons fermented black beans rinsed drained chopped
1 tablespoon ginger fresh finely grated (use a Microplane)
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
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.
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.
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.
Taste
Book, using the USDA Nutrition Database
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.
