Salmon With Black Bean Sauce Recipes

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BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE



Black Bean-Glazed Salmon with Ginger Cabbage image

This recipe video earned Panna a James Beard Award-and once you watch it, you'll see why! Salmon glazed with savory fermented black bean sauce is one of Chef Howard's weeknight standbys. Pair it with gingery cabbage, caramelized and punctuated by toasted dried shrimp that add an umami funk.

Provided by Vivian Howard

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/4 cup vegetable oil
1/4 cup tiny dried shrimp, available at Asian specialty markets or online
2-inch piece of ginger
1 head green cabbage, or Caraflex, Savoy, Napa, or purple cabbage
1 pinch red pepper flakes
4 cloves garlic
1 1/2 teaspoons kosher salt
2 pounds salmon fillet, skin on
kosher salt
2 tablespoons vegetable oil, plus more as needed, if cooking in batches
Juice of 1 lemon
3 tablespoons Chinese fermented black bean sauce
1 teaspoon hot sauce, preferably Texas Pete or Tabasco brand
2 tablespoons rice vinegar
1/2 cup Water
1 teaspoon cornstarch
3 radishes
6 sprigs cilantro
1 cup bean sprouts
kosher salt
Juice of ½ lemon

Steps:

  • Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
  • Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
  • Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
  • Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
  • Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
  • Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.

SALMON WITH BLACK BEAN SAUCE



Salmon with Black Bean Sauce image

Fermented black beans should be in everyone's pantry-they complement just about any protein and they can be turned into a sauce in no time at all. They are actually small black soy beans preserved in salt. You have to soak them to eliminate some of that salt, but then they are good to go. This sauce would go great not only with salmon, but on top of chicken, shrimp, tofu, or stir-fried vegetables. Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.

Provided by Sara Moulton

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons fermented black beans, rinsed, drained, and chopped
Four 6- to 7-ounce skinless pieces center-cut salmon fillet
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon finely grated fresh ginger (use a Microplane)
1 garlic clove, minced (about 1 teaspoon)
2/3 cup canned low-sodium chicken broth or Chicken Stock
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
4 scallions, white and green parts, thinly sliced (about 1/2 cup)

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.

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  • Remove the scales from the salmon fillet by scraping the dull side of a knife or a kitchen scissor in the opposite direction of the scales. Then cut the fillet into 3 to 5 slices (each about 1 inch wide) and lay them separately with the skin on the side on a plate.
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