Asian Black Bean Salmon
Why I Love This Recipe
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.
Ingredients You'll Need
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.