Bay of Fundy Salmon with Black Bean Sauce

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
salmon steaks
or fillets |
* |
1 | x |
mayonnaise
to brush on fish |
* |
Sauce | |||
1 | bunch |
scallions, spring or green onions
|
* |
2 | tablespoons |
olive oil
with lemon essence |
|
¼ | cup |
sake
|
* |
1 | x |
black bean sauce
and garlic |
* |
1 | x |
lemon juice
fresh |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
salmon steaks
or fillets |
*
|
1 | x |
mayonnaise
to brush on fish |
*
|
Sauce | |||
1 | bunch |
scallions, spring or green onions
|
*
|
30 | ml |
olive oil
with lemon essence |
|
59 | ml |
sake
|
* |
1 | x |
black bean sauce
and garlic |
* |
1 | x |
lemon juice
fresh |
*
|
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.