Salmon with Black Beans
- Lactose free
- Low calorie
- Low carb
- Easy recipes
Chinese fermented black beans add a wonderful, piquant hit of saltiness; buy them at Chinese grocers. If unavailable, use black bean and garlic sauce, sold at most grocery stores.
Ingredients
- 4 tsp (20 mL) fermented black beans, or 1 tbsp/15 mL black bean and garlic sauce
- 1-1/2 lbs (750 g) salmon steak or fillet
- 1/4 tsp (1 mL) each salt and white pepper
- 2 green onions, julienned
- 2-inch (5 cm) piece gingerroot, peeled and julienned
- 1 or 2 red hot peppers, seeded and julienned
- 1/2 tsp (2 mL) sesame oil
- coriander sprigs
Preparation
In small bowl, soak fermented black beans in water for 10 minutes; drain.
Place salmon on heatproof plate. Sprinkle with salt and pepper. Scatter soaked beans or spoon black bean and garlic sauce (if using) over top; cover with onions, ginger and pepper.
Place plate in hot steamer; steam, covered, over high heat until fish flakes easily, about 12 minutes. Remove plate from steamer; sprinkle fish with sesame oil and garnish with coriander.
Makes 4 servings.
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