Sake Salmon With Black Bean Sauce
Published February 10, 1990
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
2 tablespoons corn oil
4 8-ounce salmon steaks, cut about 1-inch thick
3 tablespoons minced fresh ginger
1 cup sake
8 tablespoons unsalted butter, cut into chunks
2 teaspoons Chinese fermented black beans
1 teaspoon light soy sauce
6 scallions, green parts only, sliced on the diagonal into ¼-inch pieces
Nutritional analysis per serving (4 servings)
6 grams carbs; 186 milligrams cholesterol; 831 calories; 17 grams monosaturated fat; 14 grams polyunsaturated fat; 22 grams saturated fat; 60 grams fat; 1 gram fiber; 297 milligrams sodium; 48 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees.
- Step 2
Heat the oil in a large cast-iron skillet over a medium-high flame. Lay the salmon into the hot oil and cook for two minutes without turning. Carefully flip the steaks over, then transfer the skillet to the oven. Bake for six to eight minutes, until the fish is cooked to your taste.
- Step 3
Meanwhile, combine the ginger and sake in a small saucepan over high heat and boil until the liquor is reduced by two-thirds. Gradually whisk the butter chunks into the sake until the mixture thickens into a sauce.
- Step 4
Place the black beans in a small sieve and rinse well under cold running water. Stir them into the sauce along with the soy sauce. Keep the sauce warm until the salmon is cooked.
- Step 5
To serve, transfer the cooked steaks onto individual serving plates. Spoon the sake sauce over each one, then sprinkle the scallions on top.
Private Notes
Comments
I made this for two last night, with very thick boneless salmon steaks, and tweaked it a bit. Had no fermented black beans so used hoisin with the soy sauce, and then needed to add more than called for as the sauce tasted too buttery, not Asian enough. Also pan seared for two minutes on each side and then roasted at 450 for the final 7 minutes. The generous topping of slivered scallions really made this dish. Won't repeat, though. All that butter!
Easy to make and excellent flavors. Good dinner party dish.