Ingredients

2 six ounce King salmon fillets, skin & pinbones removed
1/2 bunch Chinese broccoli, blanched
2 T dried, fermented black beans, rinsed*
2 T seasoned rice vinegar
1 T minced garlic
2 T soy sauce
2 tsp sesame oil
2 tsp Chinese hot oil (or to taste)
4 green onions, trimmed and sliced

*Fermented black beans can be purchased at RN Market at Cedar & Herndon in Fresno

Directions

2 main course servings

Heat a saute pan with one-half inch of water over medium-high heat. Bring liquid to a boil and add rice vinegar, soy sauce, sesame oil, hot oil and garlic and stir. Add the salmon fillets. Poach fish for about three minutes, turn and add the Chinese broccoli to the pan, continue cooking another three minutes or until fish reaches desired doneness. Place salmon and Chinese Broccoli over steamed rice, and return skillet with sauce over medium-high heat. Stir sauce constantly until reduced. Drizzle sauce over salmon.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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