- 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
Sprinkle soy sauce and garlic powder over meat side of salmon fillets, and rub to cover evenly.
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.
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.
Add asparagus and onion, and stir fry until tender-crisp, around 8 minutes. Add black bean sauce and vinegar, and stir to coat.
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.
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.
- Prep Time: 10
- Cook Time: 25
- Category: Main
- Cuisine: Chinese