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
  1. Mix apricot preserves and black bean paste in a small bowl
  2. 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.
  3. Spoon mixture over the top of the salmon to cover.
  4. Broil about 7 minutes per inch of salmon thickness.
  5. Meanwhile, chop Chives and set aside for garnish
  6. 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
  7. Remove salmon from broiler tray and place on a platter or serving plate.
  8. Sprinkle with toasted sesame seeds and chives.
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.