1 vanilla bean, split
1 (7-ounce) salmon fillet
1 tablespoon olive oil
All-purpose flour, for coating
1 teaspoon fresh gingerroot, finely diced, more if desired
1 clove garlic, sliced
5 to 8 fermented black beans
Chile paste, to taste (optional)
3 tablespoons white wine or sake
1 1/2 tablespoons butter
Pinch of chopped fresh cilantro
Sugar snap peas, blanched and sauteed
Prepare the rice according to package directions, adding the split vanilla bean
during cooking to add a mild vanilla flavor.
Assemble the remaining ingredients to cook the salmon.
Heat the olive oil in a saute pan over medium-high heat. Flour the top of the
salmon and place it flour-side down in the pan. Cook for 2 minutes; flip over to
cook for another minute. Reduce the heat to medium and toss in the ginger,
garlic, black beans and chile paste. (For a mild dish, omit the chile paste. For
medium heat, use 1/2 teaspoon; for spicy, 1 teaspoon or more.) Saute the fish
for 1 more minute, then, with the fish still in the pan, deglaze the pan with
the white wine. Add the butter and cilantro.
To assemble, place the fish on 1 side of a dinner plate. Top with the pan sauce.
Nestle the rice and the sugar snap peas on either side of the salmon. Serve.
Makes 1 serving.