Roasted Salmon with Cantonese Pepper Stew
1 pound salmon filet, rinsed, cleared of pin bones, and patted dry
1 Tablespoon vegetable oil, divided use
Freshly ground black pepper
2 teaspoons salted black beans, rinsed and mashed
1 teaspoon minced fresh ginger
1 clove garlic, chopped
½ cup chopped green pepper
½ cup chopped yellow onion
½ cup corn kernels, preferably cut fresh from the cob
¼ cup chopped fresh tomato
1 Tablespoon Kary's "Original" Roux
2 cups warm chicken stock
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon rice wine vinegar
In a shallow dish, rub salmon with 1 teaspoon oil. Season salmon with salt and pepper. Preheat oven to 450°F. Prepare jellyroll pan or shallow baking pan by lining with foil and spraying with cooking spray. Place salmon, skin-side down, in pan and roast until salmon is cooked through, about 8-10 minutes. Remove from pan and keep warm.
In a wok or wide skillet, heat remaining oil over high heat. Add black beans and ginger and stir-fry for 20 seconds. Add garlic, pepper, and onion, and stir-fry for 30 seconds. Add corn, tomato, and roux. Toss to coat. Add chicken stock, and return to boil. Add soy sauce, oyster sauce, and vinegar. Return to boil and reduce heat to simmer. Check seasonings, adding salt and pepper as needed.
To serve, ladle stew into shallow bowls. Carefully place a portion of salmon on top of stew. Serve with rice, if desired.