Pinot Noir Pairing: Salmon Roasted With Black Bean Sauce

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3/4 cup salted black beans, picked through, rinsed well

3 tablespoons vegetable oil

4 teaspoons finely chopped garlic

2 teaspoons finely minced or grated fresh ginger

1/4 cup dry, unoaked white wine

3/4 cup vegetable broth

1 tablespoon oyster sauce

2 tablespoons (packed) brown sugar

1/2 teaspoon molasses (optional)

1 teaspoon sriracha sauce (Asian red chili paste)

2 teaspoons light soy sauce, or to taste

1/2 to 1 teaspoon cornstarch

1 teaspoon Asian sesame oil


6 salmon fillets (6 ounces each), skinned

oil as needed

Salt and pepper to taste

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