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Chinese >> Asian-style Salmon
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Chinese >> Asian-style Salmon


Jasmine Rice 1 Vanilla Bean, Split 1 (7-ounce) Salmon Fillet 1 Tablespoon Olive Oil All-purpose Flour, For Coating 1 Teaspoon Fresh Ginger Root, Finely Diced, More If Desired 1 Clove Garlic, Sliced 5 To 8 Fermented Black Beans Chile Paste, To Taste (optional) 3 Tablespoons White Wine Or Sake 1 ½ Tablespoons Butter Pinch Of Chopped Fresh Cilantro Sugar Snap Peas, Blanched And Sauteed
Prepare The Rice According To Package Directions, Adding The Split Vanilla Bean During Cooking To Add A Mild Vanilla Flavor.
Assemble The Remaining Ingredients To Cook The Salmon.
Heat The Olive Oil In A Sauce Pan Over Medium-high Heat.
Flour The Top Of The Salmon And Place It Flour-side Down In The Pan.
Cook For 2 Minutes; Flip Over To Cook For Another Minute.
Reduce The Heat To Medium And Toss In The Ginger, Garlic, Black Beans And Chile Paste.
(for A Mild Dish, Omit The Chile Paste.
For Medium Heat, Use ½ Teaspoon; For Spicy, 1 Teaspoon Or More.) Salute The Fish For 1 More Minute, Then, With The Fish Still In The Pan, Deg Laze The Pan With The White Wine.
Add The Butter And Cilantro.
To Assemble, Place The Fish On 1 Side Of A Dinner Plate.
Top With The Pan Sauce.
Nestle The Rice And The Sugar Snap Peas On Either Side Of The Salmon.

You can serve with your family and friends.
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