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Steamed Salmon with Black Bean Garlic Sauce, Chinese-Style
Steamed Salmon with black bean garlic sauce is one of my favorite Chinese-style dishes. This is a very popular homestyle dish that is nut-free and anyone can make at home. Steaming is a very gentle cooking method. I also love that it frees up your time and attention to make other dishes at the same time.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Ingredients
- 2 1- pound salmon steaks center cut preferred
- 1 teaspoon black bean garlic sauce
- 1/2 cup scallions chopped
- 1 teaspoon soy sauce optional
Instructions
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Set up a steamer with a large pot that is wide enough for a pie plate, add a steam rack and a approximately 1 inch of water, and cover with a lid. Bring to a boil over medium heat.
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Check that the salmon pieces are free of scales (scrape with a knife and rinse as needed), pat dry. Arrange them in a large pie plate with the bony backs on opposite sides of the plate so that the salmon will cook evenly.
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Spread approximately 1/2 teaspoon of black bean garlic sauce on the top side of the salmon pieces and sprinkle all of the chopped scallions on top.
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When the water in the steamer pot comes to a rolling boil, place the dish on top of the steam rack, and cover the pot. Set a timer for 12 minutes.
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When the timer chimes, use a pot holder to lift the lid carefully and use it to block the steam from yourselff and without dripping any liquid into your dish. Check that the salmon is cooked through near the bone, poke with a fork or chopstick and the flesh should separately easily from the backbone and look cooked. If in doubt, cover and steam for another minute.
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Optional, drizzle with 1/2 to 1 teaspoon of soy sauce.