Are you looking for inspiration to keep your summer meals light and cool?
One of my favorite secret ingredients is Nakano seasoned rice vinegar.
I love the pop that rice vinegar gives to my Asian-themed dishes like lettuce wraps or stir-fry but there are so many alternative uses for rice vinegar. The other night for dinner we ate a side of freshly sliced cucumbers with a splash of Roasted Garlic seasoned rice vinegar. For a low-calorie salad (yes, salads can get even lower in calorie counts) Original flavored Nakano is delicious combined with ranch salad dressing.
Along with receiving a sampling of rice vinegars I also received a few no-grill recipes to try. One such recipe was this Pan-roasted Salmon with Black-Bean Garlic Sauce. I love salmon but I’ve never tried asian-themed with black-bean sauce. Black-bean sauce? I had no idea what that was until this recipe. This is a great healthy meal that was easy to prepare in this August heat.
Pan-Roasted Salmon with Black-Bean Garlic Sauce
(Serves 4 to 6)
1/4-cup NAKANO Seasoned Rice Vinegar Red Pepper
2-teaspoons soy sauce
2 -teaspoons Asian (toasted) sesame oil
4-skinless salmon fillets (1-3/4 to 2 lbs)
Freshly ground black pepper
1-tablespoon vegetable oil
4-teaspoons black bean garlic sauce*
3-medium green onions, minced
1-tablespoon minced fresh ginger
In a small bowl, whisk together vinegar, soy sauce, and sesame oil; set aside. Pat salmon dry with paper towels; remove bones. Lightly season salmon with pepper.
In a 12-inch non-stick skillet, heat the oil over medium-high heat. Cook salmon on one side until well browned, about 4 minutes; remove skillet from heat. Carefully turn salmon over; spread 1 teaspoon bean sauce over each fillet. Drizzle vinegar mixture over salmon; sprinkle with onions and ginger. Cover; cook over medium heat until salmon is done as desired, about 2 to 4 minutes.
To serve, spoon sauce in pan over salmon.
*Note: Black bean garlic sauce is available in Asian markets and the Asian section in supermarkets.
BUY: You can purchase Nakano seasoned rice vinegars at most local grocery markets. If you need inspiration on how to cook with Nakano their website has a great feature under the quick and easy link with “splash recipe” ideas such as my cucumber splash mentioned above as well as ingredient additions to barbecue sauces or glazes.
Nakano’s seasoned rice vinegars is a definite must-have in my pantry. I highly recommend that you give these vinegars a taste.
I was not compensated for this post. Any and all opinions here are mine.
