Pan-Roasted Salmon with Black-Bean Garlic Sauce
1/4-cup NAKANO Seasoned Rice Vinegar Red Pepper
2-teaspoons soy sauce
2 -teaspoons Asian (toasted) sesame oil
4-skinless salmon fillets (1-3/4 to 2 lbs)
Freshly ground black pepper
1-tablespoon vegetable oil
4-teaspoons black bean garlic sauce*
3-medium green onions, minced
1-tablespoon minced fresh ginger
In a small bowl, whisk together vinegar, soy sauce, and sesame oil; set aside. Pat salmon dry with paper towels; remove bones. Lightly season salmon with pepper.
In a 12-inch non-stick skillet, heat the oil over medium-high heat. Cook salmon on one side until well browned, about 4 minutes; remove skillet from heat. Carefully turn salmon over; spread 1 teaspoon bean sauce over each fillet. Drizzle vinegar mixture over salmon; sprinkle with onions and ginger. Cover; cook over medium heat until salmon is done as desired, about 2 to 4 minutes.
To serve, spoon sauce in pan over salmon.
*Note: Black bean garlic sauce is available in Asian markets and the Asian section in supermarkets.
Serves 4 to 6.
*Recipe and image courtesy of Mizkan.*