BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE
This recipe video earned Panna a James Beard Award-and once you watch it, you'll see why! Salmon glazed with savory fermented black bean sauce is one of Chef Howard's weeknight standbys. Pair it with gingery cabbage, caramelized and punctuated by toasted dried shrimp that add an umami funk.
Provided by Vivian Howard
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
- Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
- Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
- Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
- Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
- Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
BLACK BEAN DIP
Make and share this Black Bean Dip recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Process all ingredients except green onions and chilies in a blender or food processor until smooth.
- Stir in green onions and chilies and place in a serving bowl.
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
CREAMY BLACK BEAN DIP
This lightly-flavored bean dip is a great appetizer. It is quick and easy to make. Serve with tortilla chips.
Provided by afb
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 518.2 mg, Sugar 1.2 g
BLACK BEAN-SALMON DIP
Make and share this Black Bean-Salmon Dip recipe from Food.com.
Provided by JackieOhNo
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beans and salmon in medium mixing bowl; flake salmon with fork and stir to combine.
- Stir in oil and lime juice, then remaining ingredients except chips.
- Serve at once with tortilla chips or refrigerate until ready to serve.
Nutrition Facts : Calories 312.1, Fat 15.3, SaturatedFat 2.1, Cholesterol 13.8, Sodium 22.9, Carbohydrate 29.6, Fiber 10.1, Sugar 0.2, Protein 15.7
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