RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Salmon, Steamed w/Black Bean Sauce - pareve
The recipe comes by way of the Toronto Star, from Bonnie Stern's column "Quick Cuisine". Ms. Stern is a food editor, and owns her own cooking School in Toronto. Steamed Salmon with Black Bean Sauce 1 Tbsp peanut or canola oil 2 cloves garlic, finely chopped 1 Tbsp chopped fresh ginger root 3 green onions finely chopped 1 Tbsp fermented black beans, rinsed, chopped 1/4 cup pareve stock or water 1 Tbsp soy sauce 1 Tbsp rice wine 2 Tbsp chopped fresh coriander (cilantro) or parsley 1 1/2 lbs. (750 gr.) fresh salmon fillets, about l-inch thick Place oil, garlic, ginger, green onions and black beans in 1-quart casserole. Microwave on high (100% power) 1 minute. Add stock or water, soy sauce and rice wine. Microwave 1 minute on high. Mixture should boil. Arrange salmon fillets in single layer in glass baking dish, with the thickest portions toward outside. Pour sauce over fillets. Cover and microwave on high 6 to 8 minutes or until just cooked through. Let stand 5 minutes . Serve with steamed rice. Makes 4 servings If you do not have a microwave: For sauce, cook garlic, ginger, green onions and black beans in hot oil 30 seconds, add stock or water, sit soy sauce and rice wine, bring to boil. Steam fish in heatproof plate with sauce, covered, over boiling water 8 - 10 minutes, or just until cooked through.
