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1
For the sauce, mash together the black beans, oil, garlic and ginger in a small saucepan. Place over medium-high heat and cook until fragrant, about 1 to 2 minutes. Add the wine and simmer until the liquid has reduced by about half, another minute or two. Add the broth, oyster sauce, sugar, optional molasses, the chili sauce and soy sauce. Simmer for 3 to 5 minutes to meld the flavors, whisking occasionally.
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2
Make a smooth slurry with the cornstarch and twice as much stock or cold water. Whisk into the black bean sauce and simmer for 30 seconds to thicken. Taste and adjust seasonings. Finish with the sesame oil. Yields about 1 cup sauce; you will not need all of it for this recipe. Note: The sauce may be made ahead and refrigerated.
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3
For the salmon: Preheat the oven to 400 degrees. Heat a large oven-proof skillet over high heat. Add enough oil to barely coat the skillet. Season the salmon with salt and pepper. When the oil in the pan is hot enough to shimmer, add the fish presentation-side down. Sear until golden brown, then turn the fillets over. Spoon 1 tablespoon or so of the sauce over each fillet and transfer the pan to the oven. Roast for 5 to 8 minutes, depending on thickness of fish, until the fish is done to your liking. Let rest a few minutes before serving.
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4
Alternate method: For a larger number of portions, move the fillets after the initial searing to a baking sheet. They can hold while you finish searing additional fillets. Then finish them all in the oven at the same time.
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5
PER SERVING: 360 calories, 36 g protein, 4 g carbohydrate, 21 g fat (5 g saturated), 112 mg cholesterol, 222 mg sodium, 0 fiber.
