Bay of Fundy Salmon with Black Bean Sauce
Submitted by amykitten
Canadian Atlantic salmon brushed with mayo for moisture, baked or grilled, then topped with a sake-flambeed black bean and scallion sauce. East meets East Coast in this 30-minute seafood dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis dish brings together the best of Canada’s Atlantic coast and the bold flavors of Hong Kong in one stunning plate.
Salmon steaks get brushed with a thin coat of mayonnaise (the old-school trick that seals in moisture and gives you a beautifully golden crust without any fuss) before hitting the grill, broiler, or oven.
While the fish cooks, scallions sizzle in lemon-infused olive oil, then sake either gets flambeed for drama or simmered down, before spicy black bean garlic sauce joins the pan.
Pour that glossy, savory sauce over the just-cooked salmon and serve with rice.
Pro Tips
- The mayo brush is the secret to moist, never-dry salmon; use a thin layer so you taste the fish, not the mayo
- Cook salmon until just a thin opalescent strip remains in the center; carry-over heat finishes the job
- If you flambe the sake, tilt the pan away from you and keep a lid nearby just in case
- Any good jarred black bean garlic sauce works here; look for it in the Asian aisle of your grocery store
Ingredients
Directions
Brush salmon (Bay of Fundy species) with a prepared mayonnaise (this holds in moisture)
Bake, broil or grill salmon until just a thin opalescent strip remains in centre of fish.
Meanwhile, prepare sauce: Sauté 1 bunch scallions, thinly sliced, in olive oil and a squeeze of lemon (President’s Choice Olive Oil With Lemon Essence may be used) for 30 seconds. Add Sake and flambe, or simmer for 2 minutes.
Add one bottle of President’s Choice Memories of Hong Kong Spicy Black Bean and Garlic Sauce (or substitute black bean sauce), and simmer for 2 more minutes. Adjust taste with fresh lemon juice, if desired.
- Pour sauce over salmon before serving. Accompany with cooked rice or rice/vegetable mixture.
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