Description
Moist and tender salmon steaks infused with a black bean glaze.
Ingredients
Units
Scale
- 1/2 pound salmon fillet, sliced in half, deboned and skin removed
- 2 cups green beans, ends trimmed and sliced in half
- 1 tablespoon vegetable oil
Marinade
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoon honey
- 1 tablespoon white miso paste
Black Bean Glaze
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon black bean sauce
- 1 teaspoon ginger, peeled and finely chopped
Instructions
- Make the marinade: In a mixing bowl, add dark soy and miso paste and stir well until miso has dissolved. Add light soy and honey and mix well.
- Marinate the fish: Put salmon steaks and marinade in a ziploc bag. Mix well and push all the air out of the bag as you seal it. Marinate for at least 30 minutes (up to 2 hours).
- Blanch the green beans: Bring a small pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and shock in cold water. Drain again and set aside.
- Make the black bean glaze: Mix all the ingredients for the glaze and set aside.
- Cook the fish: In a medium size pan over medium heat, add the oil, green beans, and salmon fillet. Cover and cook for 3 minutes. Flip the fish over, cover and cook for another 3 minutes.
- Serve: Turn the heat off and transfer the fish and green beans to a plate. Pour the sauce over the dish and serve.
Notes
Save the leftover salmon and green beans in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 16.5g
- Sodium: 1000.4mg
- Fat: 12.9g
- Saturated Fat: 6.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23.4g
- Fiber: 3.4g
- Protein: 30.1g
- Cholesterol: 57.9mg
