16 ounces salmon steaks (or fillets)
1/4 cup Chinese black bean sauce
1 T. lemon juice
1 T. butter
2 T. water
2 cloves of garlic
Cut the scallion in 1" sections. Reserve. Mash the garlic and mix it with the bean sauce, lemon juice and water. Reserve. Pre-heat the skillet, for 5 minutes, using a flame of 3/8" size. Add the butter. As it melts, add the salmon and pan fry each side for 4 to 5 minutes. During the last minute of cooking, sprinkle the onion and sauce over, covering for the 60 seconds.
Serve with white rice. Any vegetable accompaniment you like and a small salad.