Black Bean Salmon
An Asian fusion recipe that takes delicious salmon and pairs it with a traditional Hong Kong black bean sauce
Servings 2 people
- 300 grams Salmon more for more people, less for one person
- 1 tbsp Black Bean Paste I used Lee Kum Kee
- 1 tsp Fish Sauce
- 2 tsp Lime Juice
- 2 tsp Pepper Sauce I used an African one, but any pepper sauce is fine if you want to make it a bit spicier
- 1 tbsp Garlic Powder
- 2 tsp Paprika
- 2 tbsp Olive Oil
In a bowl mix together all of the ingredients except the salmon and the olive oil.
Pat your salmon dry with paper towels and then salt the skin. Flip it over and spread the black bean sauce over the flesh of the fish.
In a skillet on high heat add the olive oil. When hot put the fish in skin side down and let it sear for about 5 minutes. Flip and sear for another 2-3 minutes. You can adjust these times depending on the size of your fish. I used a pretty large slab so it takes longer to cook.
Plate the fish and serve it hot.