🫙 From the Spice Rack
Steamed Salmon with Black Bean Sauce
2 ea Salmon, fillets, skin -- removed (about 4 oz -- each) 1 ea Pepper, red bell 1 ea Pepper, green bell 2 tb Bamboo shoots, shredded 2 ts Black Beans, fermented 12 ea Ginger, sliv...
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Ingredients8 items
Ingredients
- 2ea salmon, fillets, skin
- 1ea pepper, green bell
- 2tb bamboo shoots, shredded
- 2ts black beans, fermented
- 12ea ginger, slivered,
- 1tb chicken stock **
- 1pn pepper, white, ground
- 1ds oil, vegetable
Directions
- 1
2 ea Salmon, fillets, skin -- removed (about 4 oz -- each) 1 ea Pepper, red bell 1 ea Pepper, green bell 2 tb Bamboo shoots, shredded 2 ts B
- 2
If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin)
- 3
Trim each into a neat 4-inch square
- 4
Cut off tops and bottoms of peppers to leave a band about 2 inches wide
- 5
remove seeds and ribs
- 6
Cut two 4-inch long rectangular pieces from each
- 7
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle
- 8
Place salmon on an oiled steamer tray or plate