China Moon Salmon

We have settled in. China is our place. Andy and I escaped and dined out in our dining room. It sounds romantic but really it was because our entire kitchen table had been taken over with school books and homework, though not a kid in site.

Tonight we enjoyed China Moon Salmon. Really simple, flavorful. Felt like home. We had Katy's school open house this evening so she ate pancakes at school. Elie was coming home from soccer and Hannah was homework bound. I fixed a quick parmesan tilapia for my non-salmon eaters and they were on their way. They actually commented that the meal didn't seem asian...I replied, "because it's NOT", letting them know I didn't want to hear them rant about the meal.

A quiet dining experience at last.



China Moon Salmon

1 tsp olive oil
1 dash sesame oil
2 clove garlic, minced (minced jar)
1 Tbl. fresh ginger (minced bottle)
1 Tbl. Chinese black bean and garlic sauce
1 tsp red pepper flakes
1/2 cup chicken broth
1 pound salmon fillet
Salt and pepper to taste

Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat and stir in chicken broth; set aside.

Rinse salmon and pat dry. Season each side with salt and pepper. Pace in broiler pan. Spoon black bean mixture over salmon. Broil until cooked. Approx. 10 minutes.

We served with rice, chinese pea pods and salad with asian dressing.

In China, people celebrate the Harvest Moon in the fall. I believe this recipe stems from that holiday, like a Western Thanksgiving. Chinese people believe on that day, the moon is the roundest and brightest signaling a time of completeness and abundance.

"when the moon is full, mankind is one!"

Goodnight, Moon.