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Pan-Roasted Salmon with Black-Bean Garlic Sauce

Recipe courtesy of Jessica Gavin

Yield: 4-6 servings

Ingredients

  • ¼ cup NAKANO® Seasoned Rice Vinegar
  • 2 tsp. soy sauce
  • 2 tsp. Asian (toasted) sesame oil
  • 4 skinless salmon fillets (1¾ to 2 lbs.)
  • Freshly ground black pepper
  • 1 Tbsp. vegetable oil
  • 4 tsp. black bean garlic sauce
  • 3 medium green onions, minced
  • 1 Tbsp. minced fresh ginger

Directions

  1. In a small bowl, whisk together NAKANO® Seasoned Rice Vinegar, soy sauce, and sesame oil; set aside.
  2. Pat salmon dry with paper towels; remove bones. Lightly season salmon with pepper.
  3. In a 12-inch non-stick skillet, heat the oil over medium-high heat. Cook salmon on one side until well browned, about 4 minutes; remove skillet from heat.
  4. Carefully turn salmon over; spread 1 teaspoon bean sauce over each fillet. Drizzle vinegar mixture over salmon; sprinkle with onions and ginger. Cover; cook over medium heat until salmon is done as desired, about 2 to 4 minutes.
  5. To serve, spoon sauce in pan over salmon. 

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