Asian Black Bean Salmon
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
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.