4 salmon fillets (6 oz. each)

3 Tbsp. olive oil

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Salmon Marinade

1/4 cup olive oil

1/4 cup vodka

1 Tbsp. soy sauce

1/4 tsp. ground pepper

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Black Bean Sauce

1 Tbsp. Chinese black beans

1 Tbsp. vodka

1 Tbsp. corn oil

2 shallots, minced

2 cloves garlic, minced

1 Tbsp. ginger, minced

2 tsp. white wine vinegar

1 tsp. cornstarch

1 1/2 cups chicken stock

1/4 cup red bell pepper, chopped

1/4 cup cilantro, chopped

Salmon Marinade.  Slash each fillet diagonally in 2 or 3 places so that the marinade will penetrate the fish (careful not to cut all the way through).  Combine the marinade ingredients in a small bowl and mix thoroughly.  Combine the salmon and marinade in a zip lock bag and refrigerate for 1 hour, turning occasionally.  

 

Black Bean Sauce.  Soak the black beans in warm water for 2 minutes.  Drain well and squeeze out any remaining liquid.  Mix the vodka with the beans in a small bowl.  Heat the oil in a saucepan over high heat.  Add the black beans, shallots, garlic and ginger and stir-fry until the garlic is lightly browned (about 5 minutes).  Add the vinegar.  Stir the cornstarch into the chicken stock in a small bowl.  Stir the stock mixture into the saucepan and bring to a boil.  Reduce the heat to low and simmer for 30 minutes.  Stir in the red bell pepper and cilantro, cover, and remove from the heat.

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Salmon.    Preheat the broiler.  Remove the fish from the marinade and add the marinade to the Black Bean Sauce. Bring the Black Bean Sauce to a boil, then turn the heat low while you cook the fish.  Heat the olive oil over high heat in a large, oven-proof skillet.  Brown each side of the salmon fillets in the hot oil (about 1 1/2 minutes per side).  Transfer the skillet to the broiler.  Broil, without turning, until the fillets are just done (about 5 minutes).

 

Our comments:  Awesome!  A great blend of flavors.  This is our top fish dish.  It is the second recipe to qualify for the "Chinese Top Six".  We served this to Megen and David Hudgins to make up for the last thing we served them.  We were at a Japanese restaurant eating strange looking foods when Allyson coughed something up that was a little too "authentic" for her taste.  She discreetly placed it on the side of her plate and issued a stern warning that everyone else steer clear.  Megen, whose attention had been elsewhere during the regurgitaion, thought she heard a challenge.  She pointed to the queer item on Allyson's plate and asked, "Is that the one?"  Allyson confirmed.  Megen popped it into her mouth without a second thought.  Allyson, shocked to the point of nonintervention, looked on in disgust as Megen heartily finished what she had only begun.  Allyson started her hyena laugh.  We are so ashamed.

  

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