Pan-Roasted Salmon with Black-Bean Garlic Sauce


1/4 cup NAKANO Original Seasoned Rice Vinegar
2 tsp. soy sauce
2 tsp. Asian (toasted) sesame oil
4 skinless salmon fillets (1-3/4 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


In a small bowl, whisk together 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. 

Makes 4 to 6 servings.

*Note: Black bean garlic sauce is available in Asian markets and the Asian section in supermarkets.


Per serving (6 servings): 310 calories, 29g protein, 4g carb, 0g fiber, 19g fat (4g sat. fat), 95mg chol, 650mg sodium

Pan-Roasted Salmon with Black-Bean Garlic Sauce
product logo