Salmon with Asparagus in Black Bean Sauce

This Salmon with Asparagus in Black Bean Sauce rivals the takeout version you know and love!

How often do you get Chinese takeout? We have it at least twice a month, partly because we have loads of great Chinese delivery in San Francisco. Some of my favorite dishes to order are hot and sour soup, steamed fish with bok choy, and chicken mu shu. Another dish I love that is on just about every local Chinese restaurant menu is Salmon with Asparagus in Black Bean Sauce. It’s loaded with two of my favorite ingredients, and the savory sauce is delicious. I can’t say that it seems particularly healthy even though it has wholesome ingredients. That’s the bad thing about getting takeout: You have no control over how much oil is used in your food.

There’s no reason this classic dish has to be served in an oil-laden sauce! The salmon adds plenty of healthy oil on its own, and the black bean sauce is loaded with flavor. Speaking of the sauce, I briefly considered making my own, but it uses too many rare ingredients that I didn’t want to buy (and didn’t think you would either). You can find black bean garlic sauce in the Asian section of most grocery stores, so just pick up a jar there to make this recipe very easy!

Salmon with Asparagus in Black Bean Sauce

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This easy and healthy dinner rivals your favorite Chinese takeout!

• Total Time: 35 minutes
• Yield: 3-4 1x

Ingredients

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• 1 lb. salmon fillets
• 2 tsp. soy sauce
• 1/4 tsp. garlic powder
• 1 red onion roughly chopped
• 1 bunch asparagus trimmed and cut into 1” pieces (approximately 3/4 lb.)
• 3 tbsp. prepared black bean garlic sauce
• 1 tbsp. seasoned rice vinegar
• 3 c. cooked rice

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Instructions

1. Sprinkle soy sauce and garlic powder over meat side of salmon fillets, and rub to cover evenly.
2. Spray a skillet with cooking spray, and heat over medium-high heat. Cook salmon skin-side down for 5-7 minutes, then flip. Use a spatula to carefully peel skin off salmon, and discard. Cook fish another 5-7 minutes, or until cooked through. Remove to a plate lined with paper towels.
3. Pour off as much salmon oil from the skillet as desired. (You can leave it all for a richer sauce, leave a little, or rinse the skillet completely and spray it with cooking spray again.) Heat skillet over medium-high heat again.
4. Add asparagus and onion, and stir fry until tender-crisp, around 8 minutes. Add black bean sauce and vinegar, and stir to coat.
5. While asparagus is cooking, chop salmon into large, bite-sized pieces. It might break up a bit when you stir it into the vegetables, so 2″ pieces are good.
6. Add salmon to pan, and gently stir to coat fish in sauce. Allow to cook 1-2 minutes longer until fish is warm. Serve over cooked rice.

• Author: Andi
• Prep Time: 10
• Cook Time: 25
• Category: Main
• Cuisine: Chinese