Salmon isn't traditional in Chinese cooking, but since it's common in the United States and works so beautifully with the black bean sauce, we chose it for this recipe. Steaming accentuates the fresh flavor or the ingredients. The sumptuous sauce is redolent of garlic and ginger; it will highlight the flavor of any seafood, meat, or vegetable dish.
This dish is amazingly delicious! I followed the recipe exactly except for I only cooked the salmon 15 minutes. Fermented black beans were a little challenging to find, but I found them at my local asian market under the name "preserved black beans." Turns out it's the same thing as "fermented." By the way, they are not actually black beans like in mexican cooking, but soy beans cured/fermented/preserved in salt and sometimes other ingrediants like ginger. Steaming the salmon kept it moist and buttery. The black bean sauce is savory and spicy and delicious. Definitely serve with rice to soak up the extra sauce!
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