Asian Salmon

What You Need:

• 3 6-ounce salmon fillets

Marinade:

• 2 tablespoons Tamari sauce
• 2 tablespoons sweet rice wine
• 2 tablespoons sugar
• 1 teaspoon freshly grated ginger

Black Bean Sauce:

• 3 tablespoons black bean garlic sauce, available at most grocery stores and specialty markets
• 1 cup organic chicken broth
• 2 tablespoons Tamari sauce
• 1 tablespoon sweet rice wine
• 1 tablespoon sugar
• 1 tablespoon canola oil
• 2 tablespoons cornstarch
• ¼ cup water

What You Do:

1. In a re-sealable, gallon-sized plastic bag, have your child combine the four marinade ingredients.
2. Place the salmon in the bag and make sure that each fillet is coated well with the marinade. Refrigerate for 30 minutes to an hour.
3. Preheat the oven to 400 degrees.
4. Ask your child to place the salmon in a shallow roasting pan and bake, uncovered, for approximately 15 minutes, or until the salmon is cooked through. You can tell if it is ready when the fish flakes easily with a fork and is opaque in color.
5. While the fish bakes, your child can prepare the sauce in a small saucepan. Combine the black bean sauce, broth, Tamari, rice wine, sugar and canola oil. Stir well and bring it to a boil then reduce the heat.
6. In a small bowl, combine the cornstarch and water.
7. Pour the cornstarch mixture into the saucepan and stir well over low heat.
8. When the salmon is done, carefully remove the skin and discard it. Serve each piece over hot rice and spoon some of the black bean sauce over everything.

Tip: Stir in a handful of warm edamame with the rice for a little added protein, texture and flavor.

**This recipe is peanut and tree nut free.