Sake Salmon With Black Bean Sauce

• 2 tablespoons corn oil
• 4 8-ounce salmon steaks, cut about 1-inch thick
• 3 tablespoons minced fresh ginger
• 1 cup sake
• 8 tablespoons unsalted butter, cut into chunks
• 2 teaspoons Chinese fermented black beans
• 1 teaspoon light soy sauce
• 6 scallions, green parts only, sliced on the diagonal into 1/4-inch pieces

1. Heat the oven to 450 degrees.
2. Heat the oil in a large cast-iron skillet over a medium-high flame.
3. Lay the salmon into the hot oil and cook for two minutes without turning.
4. Carefully flip the steaks over, then transfer the skillet to the oven.
5. Bake for six to eight minutes, until the fish is cooked to your taste.
6. Meanwhile, combine the ginger and sake in a small saucepan over high heat and boil until the liquor is reduced by two-thirds.
7. Gradually whisk the butter chunks into the sake until the mixture thickens into a sauce.
8. Place the black beans in a small sieve and rinse well under cold running water.
9. Stir them into the sauce along with the soy sauce.
10. Keep the sauce warm until the salmon is cooked.
11. To serve, transfer the cooked steaks onto individual serving plates.
12. Spoon the sake sauce over each one, then sprinkle the scallions on top.

corn oil, salmon, fresh ginger, sake, unsalted butter, black beans, soy sauce, scallions

Taken from cooking.nytimes.com/recipes/6559 (may not work)