Steamed Salmon with Black Bean Sauce

Another recipe from Recipe Cove

Steamed Salmon with Black Bean Sauce

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

Instructions:

1. To prepare the marinade, combine the first 3 ingredients in a large zip-top plastic bag, and seal.
2. Marinate in refrigerator for 20 minutes.
3. Remove fillets from bag, and discard marinade.
4. Place the fillets, skin sides down, on a jelly-roll pan coated with cooking spray.
5. Preheat oven to 450°.
6. To prepare sauce, combine broth and next 4 ingredients (broth through cornstarch) in a small bowl.
7. Heat oil in a wok or large nonstick skillet over medium-high heat.
8. Add beans and the next 4 ingredients (beans through red pepper); stir-fry 10 seconds.
9. Add broth mixture; bring to a boil, and cook for 1 minute or until thick.
10. Pour black bean mixture over fillets; cover pan with foil.
11. Bake at 450° for 17 minutes or until fish flakes easily when tested with a fork.
12. Cut the fillets into 6 portions; serve with sauce, and sprinkle with minced onion tops.

6 servings; 340 calories


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