It’s no secret that eating fish is good for you, salmon just happens to be one of my favorites. Marinated in a garlicky, Asian-style sauce and then broiled to a tender perfection gives this salmon a harmonious flavor. Served over a zesty, oranged fusion Black Bean Sauce is a sublime compliment to spruce up a classic, healthy fish meal. Garlic Salmon is full of flavor, as well as beneficial omega-3 fatty acids, cancer-protective garlic, and fiber. It will sure to be a delightful dinner fare. Read more from the American Institute for Cancer Research on the benefits of this dish at AICR.
Ingredients
- 4 cloves garlic, minced
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. rice vinegar or white wine vinegar
- 2 tsp. canola or olive oil
- 1 tsp. unsulphured blackstrap molasses
- 1 lb. salmon, cut into 4 equal slices
- Black Bean Sauce (see recipe below)
- 1 medium orange, peeled, thinly sliced crosswise, optional
Adjust oven rack on second rung from top, at least 6 inches from broiler. Turn broiler on high.
In medium bowl, mix together garlic, soy sauce, vinegar, oil and molasses. Stir to combine.
Place filets in marinade, turning to coat well.
Line rimmed baking sheet with foil. Arrange fillets skin side down and pour marinade on top.
Broil salmon until internal temperature is 145 degrees F, about 5-6 minutes.
On four dinner plates, divide Black Bean Sauce in center. With spoon swirl sauce in oval shape. Carefully slide long spatula between salmon and skin. Gently lift up salmon from skin and place lengthwise on sauce. Garnish plate with orange slices, if using, and serve.
Black Bean Sauce
- 1 can (15 oz.) no salt added black beans
- 1 tbsp. olive oil
- 4 garlic cloves, minced
- 1/2 tsp. grated ginger root
- 1 tsp. grated orange rind (save orange for garnish)
- 1 tbsp. rice vinegar or white wine vinegar
- 1 tsp. low-sodium soy sauce
- 1/8 tsp. crushed red pepper, or to taste
- salt & freshly ground black pepper
In a small bowl, mash beans with liquid and set aside.
In a small saucepan, heat oil over medium heat. Add garlic and ginger and sauté until garlic starts to turn golden, about 1 minute.
Add mashed beans and remaining ingredients. Mix thoroughly and cook, stirring often, until hot, about 2 minutes. Season to taste with salt and pepper. Reduce heat to low, stirring occasionally. Sauce should be slightly chunky and thick. If sauce thickens too much, add water in 1 Tbsp. increments.
Ingredients
- 4 cloves garlic, minced
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. rice vinegar or white wine vinegar
- 2 tsp. canola or olive oil
- 1 tsp. unsulphured blackstrap molasses
- 1 lb. salmon, cut into 4 equal slices
- Black Bean Sauce (see recipe below)
- 1 medium orange, peeled, thinly sliced crosswise, optional
Adjust oven rack on second rung from top, at least 6 inches from broiler. Turn broiler on high.
In medium bowl, mix together garlic, soy sauce, vinegar, oil, and molasses. Stir to combine. Place filets in marinade, turning to coat well.
Line rimmed baking sheet with foil. Arrange fillets skin side down and pour marinade on top.
Broil salmon until internal temperature is 145 degrees F, about 5-6 minutes.
On four dinner plates, divide Black Bean Sauce in center. With spoon swirl sauce in oval shape.
Carefully slide long spatula between salmon and skin. Gently lift up salmon from skin and place lengthwise on sauce. Garnish plate with orange slices, if using, and serve.
Makes 4 servings.
Black Bean Sauce
- 1 can (15 oz.) no salt added black beans
- 1 tbsp. olive oil
- 4 cloves garlic, minced
- 1/2 tsp. grated ginger root
- 1 tsp. grated orange rind (save orange for garnish)
- 1 tbsp. rice vinegar or white wine vinegar
- 1 tsp. low-sodium soy sauce
- 1/8 tsp. crushed red pepper, or to taste
- salt and freshly ground black pepper
In a small bowl, mash beans with liquid and set aside.
In small saucepan, heat oil over medium heat. Add garlic and ginger and sauté until garlic starts to turn golden, about 1 minute.
Add mashed beans and remaining ingredients. Mix thoroughly and cook, stirring often, until hot, about 2 minutes. Season to taste with salt and pepper. Reduce heat to low, stirring occasionally. Sauce should be slightly chunky and thick. If sauce thickens too much, add water in 1 tablespoon increments.
Makes 4 servings.
The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.
They have contributed over $105 milllion for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk including AICR’s Recommendations for Cancer Prevention, at www.aicr.org.