Pan-Roasted Salmon with Black-Bean Garlic Sauce

Name: Pan-Roasted Salmon with Black-Bean Garlic Sauce
Total time: + Model.Content.CookTime
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

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

In a small bowl, whisk together NAKANO^® Seasoned Rice Vinegar, soy sauce, and sesame oil; set aside.
Pat salmon dry with paper towels; remove bones. Lightly season salmon with pepper.
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.
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.
To serve, spoon sauce in pan over salmon.

Tip: Black bean garlic sauce is available in Asian markets and the Asian section in supermarkets

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