Steamed Salmon With Black Bean Sauce

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.


6 servings (serving size: about 5 ounces fish, about 1/3 cup sauce, and 1 teaspoon onion tops)

Recipe from

Cooking Light

Nutritional Information

Calories 340
Caloriesfromfat 40 %
Fat 15.2 g
Satfat 2.6 g
Monofat 6.8 g
Polyfat 4 g
Protein 32.6 g
Carbohydrate 13.5 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 1 mg
Sodium 547 mg
Calcium 23 mg


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)
Cooking spray
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
Remaining ingredient:
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.

Nina Simonds,

Cooking Light

January 2001
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