Combine 150 grams of salmon with a quarter of butter, three minced garlic cloves, a small chopped onion, a diced carrot stick, a quarter cup of green peas, and three sliced Chinese sausages. In a skillet, melt butter and sauté garlic and onion, then add carrots and peas until tender. Push veggies aside, scramble two lightly beaten eggs on the other side, then mix with vegetables. Add three cups cooked wild rice and two tablespoons oyster sauce, stirring until combined. Grill salmon five minutes per side, top with butter, and serve alongside the fried wild rice on a sizzling plate.