Steamed Salmon with Savory Black Bean Sauce

Name: Steamed Salmon with Savory Black Bean Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps black bean sauce; 2 teaspoons cornstarch; 2 teaspoons dark sesame oil; 2 dried wood ear mushrooms; 1 Tbsp minced fresh garlic; 118 milliliters thinly sliced green onions; 0 teaspoons ground white pepper; 1 to 2 jalapeño peppers, thinly sliced; 3 Tbsps sake (rice wine); 680 grams salmon fillets, skinned (about 1 inch thick); 0 teaspoons salt; 1 teaspoon sugar

Steamed Salmon with Savory Black Bean Sauce might be just the main course you are searching for. One portion of this dish contains roughly 36g of protein, 13g of fat, and a total of 332 calories. This gluten free, dairy free, and pescatarian recipe serves 4. If you have cornstarch, sesame oil, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Soak mushrooms in hot water 20 minutes or until soft; drain and cut into thin strips.

Ingredients you will need

Mushrooms

Water

Cut 3 (3/4-inch) deep lengthwise slits in each fillet.

Combine cornstarch, salt, and pepper; sprinkle over fish.

Ingredients you will need

Corn Starch

Pepper

Fish

Salt

Let stand 10 minutes. Stuff mushroom strips and green onions into slits.

Ingredients you will need

Green Onions

Mushrooms

Place fish in a 9-inch pie plate.

Ingredients you will need

Fish

Combine sake and the remaining ingredients; pour over fish.

Ingredients you will need

Fish

Sake

Place a bamboo steamer basket in a large wok, and add water to wok to a depth of 1 1/2 inches below basket. Bring the water to a boil.

Ingredients you will need

Water

Equipment you will use

Steamer Basket

Wok

Place pie plate in bottom of steamer basket; cover and cook 8 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Steamer Basket

Wine note: In this dish, the sweet earthiness of the mushrooms and black bean sauce as well as the flavor of the salmon form a perfect counterpoint to the earthy flavors and silky texture of a good pinot noir. Try Sebastiani pinot noir 2002 (Russian River Valley, California), $23, with its forestlike aromas of earth, dried leaves, and underbrush, and its seductive flavors of dried cherries, mocha, and vanilla. -Karen MacNeil

Ingredients you will need

Black Bean Sauce

Dried Cherries

Wine

Mushrooms

Vanilla

Salmon

Mocha

Equipment

Steamer Basket

Wok

Ingredients

Servings:

2Tbsps

black bean sauce 2teaspoons

cornstarch 2teaspoons

dark sesame oil 2

dried wood ear mushrooms 1Tbsp

minced fresh garlic 118milliliters

thinly sliced green onions 0teaspoons

ground white pepper 1

to 2 jalapeño peppers, thinly sliced 3Tbsps

sake (rice wine)680grams

salmon fillets, skinned (about 1 inch thick)0teaspoons

salt 1teaspoon

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.