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 mintues.
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 delcious 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 on-line. 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 together.
Then put the salmon pieces, in a single layer into a zip top bag.
Remove as much air as possible, then place the bag gently into a pot of just simmering water.
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. The remove the fish from the bag and split the sauce over the top of the fish.
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.
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.
You can use any type of salmon, preferably wild caught or substaily raised. Just make sure to remove any bones and skin.
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.
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.
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...
GRILLED SALMON WITH GINGER-ORANGE MUSTARD GLAZE
SALMON WITH THAI RED CURRY SAUCE
ASIAN STYLE OVEN STEAMED TROUT
Faux Sous Vide Salmon in Black Bean Sauce
- 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 ( these can be found in many supermarkets or Asian stores. They are generally sold dry in packages; they are VERY saltyso use a little and add to taste. If you can't find then use Asian black bean sauce
- 1 teaspoon fresh lime juice
- ½ 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
- Bring a deep wide skillet filled ¾ of the way with water to a gentle simmer on your stove-top.
- Mix together the soy, sherry, vinegar, fermented black beans, lime juice, and sesame seed oil.
- Place one filet into each bag, divide the sauce evenly, and add the green onion slices. Press out as much air as possible and seal the bag. Gently place the bags into the simmering water and "sous vide" for 5 minutes, turn the bag using tongs, and simmer 2 - 3 minutes more (for a perfect medium rare if you like it more cooked, turn off the temperature and allow to sit to the desired doneness). Open the bag and pour the fish and sauce onto a warmed plate.
Salmon and black beans are a couple of my favorites and together... They may be to die for! Looks amazing, Linda!
Love the idea of the flavours penetrating the salmon. Sounds good enough to eat Linda! 🙂
It does, so much so! I do hope you will try the technique and the recipe Elle.