We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce. Source: EatingWell Magazine, August/September 2006

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.

    Advertisement
  • Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook, stirring gently, for 2 minutes. Add bean sprouts, scallions and the sauce mixture (the pan will be full). Cook, stirring, until the sprouts are cooked down and very tender, 2 to 3 minutes.

Tips

Notes: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of some supermarkets or at Asian markets.

The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Tip: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

330 calories; 19.4 g total fat; 3.8 g saturated fat; 62 mg cholesterol; 802 mg sodium. 609 mg potassium; 11.8 g carbohydrates; 2.7 g fiber; 6 g sugar; 26.7 g protein; 336 IU vitamin a iu; 20 mg vitamin c; 97 mcg folate; 40 mg calcium; 2 mg iron; 54 mg magnesium;

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
My husband and I absolutely loved this meal. I have passed it on to my friends. Arlette A. Doherty Belmont MA Read More
Rating: 4 stars
10/31/2011
Yet another 'eh' dish from EatingWell.com. The salmon doesn't seem to go very well with the black bean sauce. The sauce seemed watered down. I added much more than a pinch of crushed red pepper and there was no spice at all. We ate this because we were hungry. As with most of EatingWell.com's recipes there seems to be so much potential but something just falls short. Jenn Morris Seattle WA Read More
Rating: 4 stars
10/31/2011
I made this with black bean and red pepper sauce (it was all I could find at the time- to make up for it I added garlic and left out the crushed red pepper)- it was very spicy but excellent. PC Montpelier VT Read More
Advertisement
Rating: 4 stars
10/31/2011
Not very healthy! Fat and sodium far exceeds daily allowable intake. Jim Enigma GA Read More
Rating: 4 stars
10/31/2011
We totally loved this dish... super easy and quick to make and delish! I used 1.5 pounds of fresh fish but didn't bump up the amount sauce. I served it over white jasmine rice with sauteed shitake mushrooms. I will be making this again! Great meal for having people over! Janine L. Seattle WA Read More
Rating: 4 stars
10/31/2011
I have to agree with the previous post. The vinegar seemed to overpower the dish making it a bit on the sour side. The only thing that prevented me from chucking it in the trash was the plum sauce; which gave the fish more of a sweet and sour flavor. I won't be cooking this again. Brandon MI Read More
Advertisement
Rating: 4 stars
10/31/2011
We did not like this at all! I feel like I wasted my time and money on this dish. Michele OH Read More
Rating: 5 stars
10/29/2011
Simple and Delicious This recipe was so simple to make and it turned out delicious. I was skeptical about the amount of bean sprouts used but it was just the right combination of flavors. Leftovers the next day heated up well and intensified the flavor. I will definately make this again! Read More