Salmon with Black Bean Sauce

Ingredients for Salmon with Black Bean Sauce

• 2 tablespoons fermented black beans, rinsed, drained, and chopped

• Four 6- to 200g skinless pieces centre-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 )

• 160ml canned low-sodium chicken broth or Chicken Stock

• 1 1/2 tablespoons rice wine or dry sherry

• 1 tablespoon cornflour

• 1 teaspoon sugar

• 4 spring onions, white and green parts, thinly sliced (about 120ml )

How to make Salmon with Black Bean Sauce

1. Preheat the oven to 204°C. Lightly grease a shallow roasting pan. Combine 120ml 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, 80ml water, the wine, cornflour, 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 spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.