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Asian Black Bean Salmon


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Serves | Prep Time | Cook Time

Ingredients

1/2 cup Apricot preserves
1/4 cup Black Bean & garlic paste/sauce (Available in the ethnic food aisle of most mega marts)
1 whole Salmon fillet, (about 1.5 lbs)
Chives, finely chopped
1 TB Sesame seeds


Mix apricot preserves and black bean paste in a small bowl


Pat the salmon fillet dry with a paper towel and arrange on a broiler tray or place a cooling rack in a jelly roll pan.


Spoon mixture over the top of the salmon to cover.


Broil about 7 minutes per inch of salmon thickness.


Meanwhile, chop Chives and set aside for garnish


Place about 1 TB sesame seeds in a small skillet and toast over medium-low heat, tossing frequently to prevent burning. Set these aside as well


Remove salmon from broiler tray and place on a platter or serving plate.


Sprinkle with toasted sesame seeds and chives.


Pairs Well With


Notes

Normally I am a salmon purist, letting the flavor of the fish speak for itself, but this is surprisingly good on Sockeye (Red) and the hatchery raised Atlantic Salmon in most mega marts. I would still never do this to a fillet of Chinook (King) or Coho (Silver/Silver Brite) salmon. Black bean paste is made with fermented Soy Beans, so for those of you, like myself, who are worried about the dangers of non-fermented, hexane extracted soy products, this ranks up there with Miso Paste and Tamari (Soy sauce), so it's fairly benign.

But beware, I was in a hurry at the grocery store the other day and grabbed a jar of bean paste without checking the ingredient list. I took a big bite of my salmon that night and all I could taste was salt. I checked the back of the jar and found it was a pseudo-black bean paste, the first ingredient was soy sauce. So please check the jars of bean paste to ensure they contain black beans as the first ingredient, not fillers.

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