Baked Lightly Smoked Salmon has luscious and savory flavors, is easy to prepare, and has become one of my go-to recipes.
I was privileged to grow up in New York City, a haven of culinary delights. I was fortunate I could indulge in many ethnic cuisines, Asian cuisine being one of my favorites. I began to recreate the many Asian dishes I enjoyed. I purchased a wok, steamer and stocked my pantry with Asian sauces and spices. One dish I particularly loved was salmon in black bean sauce and I knew I had to recreate my version of the dish.
BLACK BEAN SAUCE
Chinese fermented black soybeans, known as douchi, are whole soybeans salted and fermented until they turn inky, wrinkled, and intensely savory. They bring a punch of salinity, gentle bitterness, and deep umami that wakes up everything from seafood to tofu. Black bean sauce is a condiment made from those beans with additional seasonings.
If a recipe specifies sauce but you only have whole fermented black beans, for each tablespoon of prepared sauce needed, combine about 1 teaspoon mashed beans plus 1 teaspoon soy sauce and ½ teaspoon sugar; taste and adjust as needed.
FLAVORS AND TEXTURES
The beauty of this dish is in the contrasts of flavors, textures, and colors. Black beans and flecks of green enhance the vibrant color of the salmon, the gloss of the sauce gives a hint of the smooth texture of the fish beneath.
HOW TO SERVE
Equally stunning served on a platter or individual plates, this recipe serves 2, but is easily multiplied for a dinner party or buffet. Save some fresh sliced scallions to sprinkle on top just before serving.
Ingredients
For the salmon:
- •Two 4-ounce Ducktrap Lightly Smoked Salmon fillets, skin on
- •2 tablespoons olive oil
- •1 scallion (green onion), thinly sliced, plus additional for garnish
For the black bean sauce:
- •2 tablespoons fermented black bean sauce
- •1 teaspoon Shaoxing wine or dry sherry
- •1 teaspoon chili crisp
- •2 cloves garlic, minced
- •1 1/2 teaspoons finely grated ginger, finely grated
- •1 tablespoon granulated sugar
Preparation
Preheat oven to 191 degrees C (375 degrees F).
For the Black Bean Sauce: In a small bowl, combine the fermented black beans with the Shaoxing wine. Let it rest for 5 minutes to soften the black beans. Once softened, use the back of a spoon to gently smash the beans, leaving some partially whole for texture. Mix in the garlic, ginger, and sugar, and set aside.
For the salmon: Place the salmon skin side down on a parchment-lined baking sheet. Pour the black bean sauce over the salmon. Drizzle with olive oil and sprinkle the scallions over the salmon.
Bake until the salmon flakes easily with a fork, about 12 to 15 minutes. Transfer to a platter or individual plates, and garnish with fresh sliced scallions.
