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I got this recipe for Salmon in Black Bean Sauce from a cooking show. Not sure which one but I know it was a while back when there was no internet to print it from because I had to “take notes” of the ingredients as they were being added. That also was back in the days when a cooking show actually had cooking and recipes on them and showed you how to cook.
You must remember them. Back in a kinder, gentler day, when chefs brought out ingredients that made sense to be put together and then went through the steps to show you how to make a delicious dish?
Not this crazy notion that to be a cook you have to be able to put a bunch of unrelated ridiculous foods and foodstuffs together in less than 30 minutes; pitting yourself against each other as well as the clock. And then subject yourself, after making a valiant effort, to some judge who sits back and picks apart why this dish didn’t work. Or that you used too many raw peppers, or onions, and well, “I don’t like raw onions” they say with that look of sad disappointment on their faces that YOU couldn’t do a better job.
Well, they should be happy it was edible!
While I really enjoy the flavors of Salmon in Black Bean Sauce; it was a PITA (pain in the ass) to make it.
Because the original recipe had you putting the salmon on a plate, pouring the sauce over and then placing it into a steamer to steam. This is a great way to prepare a very tasty low-fat fish but also really hard to find a plate that will hold enough fish for more than one AND have it fit into a steamer. It was always a challenge 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.
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 Food and Wine’s 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.
To keep this recipe gluten-free, I served it on soba noodle with peas. If you wanted to stay carb-free as well, some sautéed fresh spinach or bok choy underneath would be perfect.
Bring a deep wide skillet filled 3/4 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.
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