Steamed Salmon With Black Bean Sauce

Ingredients

• Marinade:
• 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
• Sauce:
• 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

Preparation

1. 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.
2. Preheat oven to 450°.
3. 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.
4. 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.