You'll love the intense flavor of Asian ingredients that infuses this oh-so-easy salmon dish. And, the salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Begin heating water in the bottom of steamer pot.

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  • Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.

  • Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.

  • Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Nutrition Facts

232.8 calories; protein 23g 46% DV; carbohydrates 2.6g 1% DV; fat 13.9g 21% DV; cholesterol 67mg 22% DV; sodium 381.8mg 15% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2003
I liked this recipe. Subtle flavors were interesting. However I may poach the fish in a pan with the ingredients next time rather than stea I think more of these unique flavors will be in each bite.... Read More
(21)

Most helpful critical review

Rating: 3 stars
02/24/2005
It was kind of bland even with all the strong tasting ingredient and it didn't taste particularly Chinese. I think the amount of chicken broth should be reduced. It dilutes the taste plus you accumulate quite an amount of water when steaming already. Maybe I will give it a try another day with a much concentrated sauce on top. Read More
(5)
22 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2003
I liked this recipe. Subtle flavors were interesting. However I may poach the fish in a pan with the ingredients next time rather than stea I think more of these unique flavors will be in each bite.... Read More
(21)
Rating: 5 stars
04/30/2003
My husband loved this recipe! He has never liked salmon until he tried this one. I did not steam the salmon but baked it instead. Read More
(14)
Rating: 5 stars
05/02/2008
This recipe works best if it's put into pan without holes and allowed to poach in the juices. The fish absorbs all of the wonderful flavors and you can ladle the sauce over white rice. YUMMY! Read More
(13)
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Rating: 5 stars
06/23/2003
This was great. My husband and I both thought it tasted really good was very simple and fast to make. We don't have a steamer (well we do but it's packed up right now) so we put the salmon in a glass pie plate and put that on top of an inverted stainless steel bowl in a large shallow stock pot. Worked great. Read More
(12)
Rating: 5 stars
09/04/2003
I used white salmon and tripled the amount of ginger. Turned out great. I would recommend Imagine Foods' Organic Free Range Chicken Broth for lots of flavor. Read More
(11)
Rating: 5 stars
06/07/2005
So delicious I found myself snacking on it in the wee hours of the morning. Wonderful cold too! This is wonderful served with ramen or soba noodles also might be good with some other vegetables steamed along with salmon. MMMMMMM! Read More
(8)
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Rating: 4 stars
05/20/2003
This is a recipe to try!! I did not have the bean paste. I added rice wine vinegar oyster sauce and the remaining ingrediants. I also chose to bake for 15 minutes instead of steaming. Very yummy. Read More
(8)
Rating: 4 stars
08/06/2005
Great recipe. Tastes very similar to my boyfriend's mother's salmon recipe & it also has the same ingredients! The only thing I recommend is reducing the amount of chicken broth and adding a little more red pepper flakes otherwise everything is yummy. Also instead of steaming mine I broiled it -- makes the flavors combine in the fish better. Read More
(8)
Rating: 4 stars
11/07/2008
I LOVE black bean and garlic sauce and never thought to use it with salmon. I think I prefer it with my usual chicken/onion/green bell pepper combo but it was still good. The only things I did differently were to use powdered ginger instead of fresh and I cooked it all in a skillet on the stove top. I also sprinkled some sliced green onions on top which made it look pretty. If I were to make it again I'd sprinkle on some toasted sesame seeds as well. Nice recipe. Thanks! Read More
(7)
Rating: 3 stars
02/24/2005
It was kind of bland even with all the strong tasting ingredient and it didn't taste particularly Chinese. I think the amount of chicken broth should be reduced. It dilutes the taste plus you accumulate quite an amount of water when steaming already. Maybe I will give it a try another day with a much concentrated sauce on top. Read More
(5)