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Baked Salmon with Camellia Oil Black Bean Sauce

Baked Salmon with Camellia Oil Black Bean Sauce

Baked Salmon with Camellia Oil Black Bean Sauce

(Makes 4 servings) 


1 lb salmon fillets, cut into 4 pieces
I lb mountain yam (鮮淮山), peeled and cut into ½-inch thick slices
12 pieces asparagus, tough ends removed
2 tablespoons Camellia oil
1-1/2 tablespoons soy sauce
2 tablespoons oyster-flavored sauce
½ teaspoon freshly ground black pepper

3 tablespoons Camellia oil
2 tablespoons salted black beans, rinsed and lightly mashed
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
¼ cup chopped green onions
1/2 teaspoon red pepper flakes
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon cornstarch dissolved in 3 tablespoons water


  1. Preheat oven to 475 o F.
  2. Arrange salmon fillets, mountain yam and asparagus on a parchment lined baking sheet.
  3. In a small bowl, combine oil, soy sauce and oyster-flavored sauce; stir to mix well. Brush oil mixture over salmon and vegetables, making sure to coat all sides. Sprinkle black pepper over fish and vegetables.
  4. Bake in preheated oven until vegetables are lightly browned and fish is done, about 8 minutes; keep warm.
  5. To prepare sauce: In a small saucepan, heat oil over medium-high heat. Add black beans, ginger and garlic; cook until fragrant, about 1 - 2 minutes. Add green onions, red pepper flakes, dry sherry, soy sauce and sugar. Cook until sugar is dissolved, about 2 minutes. Add cornstarch solution; cook, stirring, until sauce thickens slightly.
  6. To serve, pour black bean sauce over salmon or serve on the side.

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