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Salmon with Black Bean Sauce

Photo: Susie Cushner
Prep time 15 mins
Other time 35 mins
Yield Makes 4 servings


  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/2 cup canola oil
  • 2 teaspoons cornstarch
  • 1 1/2 cups canned chicken stock
  • 4 6-ounce salmon fillets (1 inch thick)
  • 2 garlic cloves, minced
  • 1 tablespoon peeled, minced fresh ginger
  • 2 tablespoons jarred black bean sauce (available in the Asian section of most supermarkets)
  • 2 teaspoons rice or white wine vinegar
  • 1/4 cup grated carrots
  • 1/4 cup grated radishes
  • 1/4 cup slivered scallions
  • Ginger White Rice

Nutrition Information

  • calcium 39 mg
  • calories 609
  • caloriesfromfat 1 %
  • carbohydrate 8 g
  • cholesterol 100 mg
  • fat 47 g
  • fiber 1 g
  • iron 1 mg
  • protein 37 mg
  • satfat 6 g
  • sodium 691 mg

How to Make It

  1. 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.