Get the Recipe: Vivian's Black Bean-Glazed Salmon

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If you have been following the food television awards season, you may have heard that a video starring Vivian for Panna Cooking won a James Beard Foundation's broadcast award. 

The video featured Vivian making Black Bean-glazed Salmon with Ginger Cabbage, one of her family's favorite recipes. Panna Cooking is a website that offers online cooking classes from some of the best chefs in the country. Learn how to make brownies or a lemon tart from Dorie Greenspan or Korean barbecue baby back ribs from chef Ed Lee. Watch Vivian's video HERE.

1/4 cup plus 2 tablespoons vegetable oil, divided, plus more as needed
1/4 cup tiny dried shrimp
2-inch piece of ginger, peeled, cut into matchstick-size pieces
1 head green cabbage, core removed, roughly chopped into 1-inch slices
1 pinch red pepper flakes
4 cloves garlic, minced
1 1/2 teaspoons Kosher salt, plus more as needed
2 pounds salmon fillet, skin on
Kosher salt
Juice of 1 1/2  lemons, divided
3 tablespoons Chinese fermented black bean sauce
1 teaspoon hot sauce
2 tablespoons rice vinegar
1/2 cup water
1 teaspoon cornstarch
1 cup bean sprouts
3 radishes, thinly sliced
6 cilantro stems, minced

Heat 1/4 cup vegetable oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, about 2 to 3 minutes. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)

Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed for 2 to 3 minutes. Scatter the garlic on top of the cabbage, then add 1 1/2 teaspoons Kosher 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, another 3 to 4 minutes. Remove from heat and set aside.

Preheat oven to 300 degrees. 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 Kosher salt. Add 2 tablespoons vegetable 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 to 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.)

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 black bean sauce over the salmon to cover. Place salmon in the oven and cook until desired doneness, about 3 to 5 minutes.

Combine bean sprouts with radishes and cilantro. Add a pinch of Kosher salt and the juice of half a lemon; toss to combine.

Place salmon fillets on a 1/2-cup mound of ginger cabbage. Top salmon with bean sprout salad and serve.  

Note: Dried shrimp are sold at specialty Asian grocery stores.

Yield: 6 servings

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Photo courtesy of Panna Cooking
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