Black bean glazed salmon recipe
If you follow my blog, you know I am very comfortable cooking Japanese food. When it comes to other Asian cuisines, Thai would be second closely followed by Korean. I also know the basics of a good Chinese stir fry but getting more in depth with some of their popular condiments, like black bean sauce, is an area I have yet to dabble in. How I go about getting to know new ingredients is pretty simple and has so far worked in my favor: I incorporate them into familiar recipes until I feel comfortable enough to use them as a main ingredient. This is what I did for this black bean glazed salmon, which is loosely based on my soy ginger salmon recipe.
I kept it simple and the result was delicious! Plus, something mind blowing happened to the glazed salmon; its texture and flavor completely changed. Both Ben and I did a double take and taste as it literally felt like were at Morimoto’s eating an expensive piece of cod! Fatty and moist with deep savory notes, lifted by the crunch of fresh ginger with a sharp vinegar finish, this is one piece of fish I guarantee you will be drooling over.
For the vegetables, cooking with green beans is one of many options. You can easily substitute them for bok choy, Chinese long beans, water spinach or even celery. You can serve this glazed salmon with plain white rice or with my personal favorite vegetable fried rice. Keep side dishes mild as the flavors of the fish are very assertive!
You can precook the fish, zap it in the microwave later and it will be just as good. Seriously, this glazed salmon is so moist and tender, it will take more than a few seconds of radiation to dry it up!