Faux Sous Vide Salmon in Black Bean Sauce

Name: Faux Sous Vide Salmon in Black Bean Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: For the Black Bean Sauce; 3 tablespoons low sodium (or gluten-free soy sauce); 3 tablespoons dry sherry; 2 tablespoons rice vinegar; 1 - 2 tablespoons fermented black beans; 1 teaspoon fresh lime juice; 1/2 teaspoon toasted sesame seed oil; For the Fish; 4 salmon filets (about 4 - 5 ounces each (about 1 inch thick) bones and skin removed); 2 green onions (thinly sliced); Additional Equipment; 4 quart sized BPA free zip-top bags

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Faux Sous Vide Salmon in Black Bean Sauce gives you all the flavor and texture as sous vide does, but without the expensive sous vide machine. A delicious low-fat fish, and it's all finished in less than 30 minutes.

Sous Vide Salmon with soba noodles and chopsticks. — A simple, delicious, on the table in less than 30 minutes healthy low-fat dinner.

Why you should make this recipe for Faux Sous Vide Salmon in Black Bean Sauce

You should make this recipe because it is a super simple way to infuse great flavor into a deliciously low-fat quick dinner.

Where did you get this recipe?

I got this recipe for Salmon in Black Bean Sauce from a cooking show. I'n not sure which one but it was a while back and I had to "take notes" of the ingredients as they were being added on the show.

That also was back in the days when a cooking show actually had cooking and recipes on them and showed you how to cook.

While I really enjoy the flavors of the original recipe for Salmon in Black Bean Sauce; it was a PITA (pain in the ass) to make.

Making Salmon in Black Bean Sauce the original way...

Why was it a pain?

The original recipe had you put the salmon on a plate, pour the sauce over, and then place it into a steamer to steam.

While this is a great way to prepare a very tasty low-fat fish it is also really hard to find a plate that will hold enough fish for more than one AND have it fit into a steamer.

Not to discount the challenge of getting that plate in and out of the hot steam without tipping it and losing all of the delicious sauce.

So while I love the flavors, I put the recipe aside in favor of unsteamed fingers.

Making Salmon in Black Bean Sauce the new "faux sous vide" way...

Then the other day I saw a video on Food and Wine Magazines Facebook page showing a very simple way to sous vide salmon in a regular BPA-free baggie.

Wow, I thought, that would be perfect for my formerly steamed salmon in black bean sauce. It doesn't require a new piece of equipment and all the flavors would be trapped inside the baggie.

So I made Faux Sous Vide Salmon in Black Bean Sauce using the Food and Wine method and my recipe.

Perfection! The flavors of the sauce didn't just sit on top of the fish, it penetrated into the fish's flesh. It's easy. And best of all - no steamed fingers.

What you need to make this delicious low-fat salmon

Salmon Filets - any bones and skin removed - wild caught or sustainably raised
Soy Sauce - low sodium is always the way to go
Dry Sherry - or sake
Rice Wine Vinegar - seasoned or unseasoned
Fermented Black Beans - Found in many Asian markets, grocery stores, or online. Fermented black beans are sold dry. They are very salty so use a little and add to taste
Toasted Sesame Seed Oil - keep this in the refrigerator to keep it from going rancid. Let it sit out for a few minutes to "thaw" before using.
Green Onion - also known as scallions or spring onion
Special Equipment - BPA Free zip-top bags

How to make Sous Vide Salmon in Black Bean Sauce

One of the best parts of this recipe is how easy it is to make. Sous Vide Salmon in Black Bean Sauce takes only about 5 minutes to put together, and less than 10 to cook.

You need no special sous vide device.

First, mix the sauce ingredients.

Then put the salmon pieces, in a single layer into a zip-top bag.

Salmon in black bean sauce in a BPA free zip to bag. — Salmon, sauce, and sliced green onions are in the bag.

Remove as much air as possible, then place the bag gently into a pot of just simmering water.

Simmering the salmon bag in the gently simmering water. — Add the bag to gently simmering water. Do not get it to a hard boil.

Make sure the water is at a gentle simmer, you are poaching it in the bag, not boiling it.

After about 3 minutes, turn the bag and continue cooking for 2 to 3 minutes more. Remove the fish from the bag and split the sauce over the top of the fish.

FAQ's

Can I use black bean garlic sauce instead of fermented black beans?

You could although the flavor won't be exactly the same. If you do use black bean sauce, use about half the amount of it as you would the fermented black beans.

Can I really use a sous vide device to make this recipe?

Yes, you can use a sous vide machine to make this dish. I have a Joule and have made it using that, it will take longer as sous vide actually cook the food at a lower temperature, for a longer time. About 30 minutes compared to 5 - 8 minutes.

Does it make a difference which kind of salmon I use?

You can use any type of salmon, preferably wild caught or substaily raised. Just make sure to remove any bones and skin.

Does each piece of fish need its own bag?

No, you can put a couple of pieces in one bag. Just make sure they don't overlap and that the bags, when added to the water, have room for the water to circulate around them. Also be sure to divide that tasty sauce evenly into each bag.

Can I made this recipe spicer?

If you want it to have a bit more kick, you can add some grated fresh ginger to the sauce and/or a bit of chili garlic sauce.

The finished plate of salmon in black bean sauce. — The fishished dish.

What to serve with Faux Sous Vide Salmon in Black Bean Sauce?

Serve this with steamed white rice, Jasmine is best, or Soba Noodles.

For vegetables, I like to serve with snow peas that have been lightly steamed, or grilled boc choy.

More Asian Inspired Fish Recipes...

CHILI SHRIMP WITH ASPARAGUS

GRILLED SALMON WITH GINGER-ORANGE MUSTARD GLAZE

WOK SMOKED MUSSELS

GINGER-MINT GRILLED SHRIMP

SALMON WITH THAI RED CURRY SAUCE

ASIAN STYLE OVEN STEAMED TROUT