To make Black Bean Sauce: In saucepan, heat vegetable oil; add shallots and sauté over medium heat about 2 minutes or until soft but not colored. Add mirin and simmer until reduced to about 1/4 cup. Add black bean sauce and chicken broth; simmer, stirring occasionally, for 2 minutes. Keep warm. (Yield: 3 cups)
For each serving, to order: Place 1 salmon fillet in small sauté pan; add 4 tablespoons water. Cook, covered, in 250°F oven 25 to 30 minutes or until cooked through. While salmon is cooking, sauté 1/2 cup snow peas in a little oil until crisp-tender. Place salmon on plate; arrange snow peas along side. Spoon 2 tablespoons black bean sauce over salmon. </p
