In a large bowl, combine the soy sauce, sugar, and 1/4 cup of the oil. In a small bowl, combine the cornstarch and chicken stock. Set both aside.
Make three slashes on the skin side of each salmon fillet, cutting halfway into the fish. Place the salmon in a shallow dish and pour the soy-sauce marinade over it. Refrigerate for 30 minutes.
In a medium saucepan, heat the remaining 1/4 cup of oil over medium heat and add the garlic, ginger, and black bean sauce. Cook for 1 to 2 minutes, or until the garlic is golden. Add the vinegar and the cornstarch mixture. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, remove from heat, and keep warm.
Remove the fish from the marinade and place on a foil-lined broiler pan, about 3 inches from the heat. Broil 3 to 4 minutes per side, until just cooked through (center should be slightly translucent). Serve the salmon over Ginger White Rice topped with the sauce and the raw vegetables.
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Nice change of pace. Used a LOT less oil but did add some sesame oil for flavor. I cooked on the grill rather than oven. We served with a brown basmati and wild rice blend and lightly cooked sugar snap peas. Unlike the other reviewer, I did not find the black bean sauce overpowering. I would suggest either using less chicken broth or cooking in a reduction sauce pan to make the sauce thicker. We made with Steel Head Trout (similar to Salmon).
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