This elegant yet simple dish showcases the natural sweetness of fresh salmon, enhanced by the deep, savory umami of fermented black beans. The fish is gently steamed until just opaque, preserving its tender texture and healthy oils. Topped with crisp, colorful julienned bell peppers and aromatic ginger, it offers a beautiful contrast in both color and mouthfeel. The sauce, a blend of soy, sesame oil, and chicken stock, creates a glossy, flavorful coating that isn’t overly heavy. Perfect for a quick weeknight dinner that feels sophisticated, this recipe requires minimal active cooking time. It pairs wonderfully with steamed rice or bok choy to soak up the delicious sauce. A healthy, low-calorie option that delivers maximum flavor without complex techniques.
Steamed Salmon With Black Bean Sauce
Description
This elegant yet simple dish showcases the natural sweetness of fresh salmon, enhanced by the deep, savory umami of fermented black beans. The fish is gently steamed until just opaque, preserving its tender texture and healthy oils. Topped with crisp, colorful julienned bell peppers and aromatic ginger, it offers a beautiful contrast in both color and mouthfeel. The sauce, a blend of soy, sesame oil, and chicken stock, creates a glossy, flavorful coating that isn't overly heavy. Perfect for a quick weeknight dinner that feels sophisticated, this recipe requires minimal active cooking time. It pairs wonderfully with steamed rice or bok choy to soak up the delicious sauce. A healthy, low-calorie option that delivers maximum flavor without complex techniques.Ingredients
Directions
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If salmon fillets are thicker than 1/2 inch, carefully cut them horizontally into thinner steaks, then trim each into a neat 4-inch square.
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Trim the tops and bottoms off the bell peppers, removing seeds and ribs, to leave a 2-inch wide band.
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Cut two 4-inch long rectangular pieces from each pepper band.
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Julienne the pepper rectangles into 1/8-inch strips, keeping them grouped in neat rectangles.
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Lightly oil a steamer tray or plate and place the salmon fillets on top.
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Arrange the pepper rectangles over the salmon fillets, completely covering the fish.
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Scatter shredded bamboo shoots, fermented black beans, slivered ginger, and shredded scallions over the peppers and fish.
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In a small bowl, whisk together soy sauce, chicken stock, white pepper, vegetable oil, and sesame oil.
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Pour the sauce mixture evenly over the prepared fish and vegetables.
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Place in a steamer over steadily boiling water (ensure water does not boil away) and steam for 5 to 8 minutes, or until the salmon is opaque and cooked through.
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Carefully transfer the steamed salmon to a serving plate, spoon any accumulated sauce around the fish, and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 104.0kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 1.6g8%
- Cholesterol 27.5mg10%
- Sodium 29.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rinse the fermented black beans under cold water before using to remove excess salt and break up any clumps.
If you do not have a steamer, you can use a wok with a rack or a heat-proof plate set over boiling water, covering tightly with foil.
For a gluten-free version, substitute tamari for regular soy sauce.
The cooking time depends on the thickness of the salmon; check for doneness by flaking a small piece with a fork.
Serve immediately while hot for the best texture and flavor.
