Name: Salmon with Black Bean Sauce
Yield: Makes 4 servings
Ingredients: 2 tablespoons fermented black beans, rinsed, drained, and chopped; Four 6- to 7-ounce skinless pieces center-cut salmon fillet; 2 tablespoons plus 2 teaspoons vegetable oil; 1 tablespoon finely grated fresh ginger (use a Microplane); 1 garlic clove, minced (about 1 teaspoon); 2/3 cup canned low-sodium chicken broth or Chicken Stock; 1 1/2 tablespoons rice wine or dry sherry; 1 tablespoon cornstarch; 1 teaspoon sugar; 4 scallions, white and green parts, thinly sliced (about 1/2 cup)

Image may contain Sara Moulton Human Person Advertisement Poster Flyer Paper Brochure and Female

Salmon with Black Bean SauceCookbook cover image courtesy of Random House

Fermented black beans should be in everyone's pantry—they complement just about any protein and they can be turned into a sauce in no time at all. They are actually small black soy beans preserved in salt. You have to soak them to eliminate some of that salt, but then they are good to go. This sauce would go great not only with salmon, but on top of chicken, shrimp, tofu, or stir-fried vegetables. Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.

Recipe notes

I Tried a Daily Wellness Drink for Better Digestion and Energy—Here's How It Went

A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.