Makes 4 servings

Nutrition Facts per Serving:

318 calories, 13g total fat (2g saturated fat), 22g carbohydrate, 31g protein, 6g dietary fiber, 250mg sodium

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Ingredients:

  • 4 cloves garlic, minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice or white wine vinegar
  • 2 teaspoon canola or extra virgin olive oil
  • 1 teaspoon unsulphured blackstrap molasses
  • 1 pound salmon fillet, cut in 4 equal slices
  • 1 medium orange, peeled, thinly sliced crosswise, optional

Directions:

Prepare Black Bean Sauce (below) and keep warm, covered, on low heat. 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°, about 5-6 minutes. With back of spoon swirl black bean sauce sauce in oval shape on dinner plate. Carefully slide long spatula between salmon and skin. Gently lift up salmon away from skin and place lengthwise on sauce. Garnish plate with orange slices and serve.

Black Bean Sauce:

  • 1 can (15 oz.) no salt added black beans
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon grated ginger root
  • 1 teaspoon grated orange rind (save orange for garnish)
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • Salt and freshly ground black pepper

Directions:

In 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. Set aside, covered. If sauce thickens too much before plating, stir in water in 1 tablespoon increments and heat through.