Instructions: Combine cornstarch & sherry; then add peanut oil, black beans, ginger, garlic, broth, oyster sauce & soy sauce. Stir until well blended. ( Or process ingredients in a processor or blender until blended.) Set aside.

Prepare a bed of hot coals or preheat broiler. Adjust barbecue grill 4 to 5 inches above coals; position oven rack so fish will be 4 to 5 inches below heat source. Lightly grease barbecue grill or rack in broiler pan.

Brush salmon steaks with vegetable oil & place on grill or rack. Cook for 3 minutes, then rotate a quarter turn & cook 2 to 3 minutes longer to create a crisscross pattern. Turn fish over; cook other side the same way

( total cooking time is 10 to 12 minutes ). To check doneness, pierce center of the salmon with a fork; if flesh is opaque & flakes readily, fish is done. Do Not Overcook!! Place salmon on warmed plates & top each steak with a few spoonfuls of sauce, letting sauce run over sides. Garnish with green onions.

Makes 6 servings.

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