Poached Black Bean Lup Cheong Salmon

Poached Black Bean Lup Cheong Salmon

1 salmon fillet (6-7 ounces)
Lup cheong sausage

Poaching Water:
2 cups water
1 cup white wine
½ cup carrots, diced  
½ cup onions, diced  
½ cup celery, diced  
Juice of one half lemon 
½ teaspoon salt  
¼ teaspoon cracked pepper

Submerge fish completely in simmering poaching water, cover and cook gently at a low simmer for 5 to 8 minutes, maximum for a single 6 to 7 ounce fillet.

Black Bean Paste:
2 tablespoon black beans
1 teaspoon sugar
2 tablespoon water

Sauté salmon fillet in black bean paste.  Top with hot oil, green onion, cilantro and lup cheong chips.