Salmon in a Black Bean Sauce

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This week’s observation:

How is it that the mean girls from junior high never really grew up? They just got better at it. Now they hide behind cute glasses, rosé, and inspirational quotes about women supporting women.

Sorry, Becky, but posting “women should lift each other up” does not erase that hour-long conversation that started with, “I don’t want to judge, but…”

Now, don’t get me wrong. I am not innocent. I can talk shit with the best of them. But what I don’t do is keep frenemies or perform that strange little dance of pretending to like someone I cannot stand.

I can be accused of a lot, but fake-friendly is not one of them. My face will absolutely tell on me. It is not my most admirable trait, but at least it is honest.

So come on, ladies. Put down those quote-posting fingers and just say it with your chest:

“I don’t like half of you. Let’s meet in the middle. I won’t talk to you, and you don’t talk to me.”

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Salmon with Black Bean Sauce

Yield: 6

Author: Jolie Meaux

Prep time: 15 MinCook time: 20 MinInactive time: 10 MinTotal time: 45 Min

Tender salmon roasted in a savory Chinese-style black bean garlic sauce with fresh ginger, garlic, sake, soy sauce, and Korean red pepper. This bold yet simple dish delivers deep umami flavor with a slight kick and pairs perfectly with jasmine rice or sautéed vegetables for an easy weeknight meal or elegant dinner.

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Ingredients

Salmon in a Black Bean Sauce

• 6 salmon steaks (6 ounces each)
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon sake
• 2 garlic cloves, finely chopped
• 2 1/2 tablespoons black bean garlic sauce
• 1 inch piece fresh ginger, finely chopped
• 3 tablespoons sake
• 1/2 teaspoon soy sauce
• 2 1/2 tablespoons chicken or seafood broth
• 1 tablespoon cornstarch
• 2 teaspoons Korean red pepper
• 1 1/2 tablespoons vegetable oil

Instructions

Salmon in a Black Bean Sauce

1. Preheat oven to 450°F. Line a baking sheet or roasting pan with parchment paper.
2. In a shallow pan, combine 1 tablespoon sake and 2 tablespoons chopped ginger. Add salmon and coat with mixture. Place fish skin-side down on prepared pan.
3. In a bowl, combine black bean garlic sauce, garlic, and remaining ginger. Set aside.
4. In a separate bowl, combine broth, soy sauce, remaining sake, cornstarch, and Korean red pepper.
5. Heat vegetable oil in a large skillet until almost smoking. Add black bean mixture and cook, stirring constantly, for about 45 seconds. Add broth mixture and cook, stirring, about 4 minutes until it begins to boil and thicken.
6. Pour sauce over salmon. Roast for about 15 minutes, depending on thickness. Check after 13 minutes. Salmon is done when it flakes easily with a fork.
7. Serve with sautéed vegetables or jasmine rice.

Nutrition Facts

Calories

308

Fat

14 g

Sat. Fat

2 g

Carbs

4 g

Fiber

1 g

Net carbs

4 g

Sugar

1 g

Protein

35 g

Sodium

159 mg

Cholesterol

94 mg

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