Kazuto Matsusaka's Chinese Black Bean Crusted Wild Salmon with Heirloom Tomato Salsa | Oceana

Kazuto Matsusaka’s Chinese Black Bean Crusted Wild Salmon with Heirloom Tomato Salsa


Kazuto Matsusaka of Beacon Serves 4


Black bean crust:

1 cup Panko Japanese bread crumbs

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

½ cup Chinese fermented black beans

Heirloom tomato salsa:

2 cups diced assorted heirloom tomatoes

2 shallots, peeled and minced

½ tablespoon chopped chives

¼ cup olive oil

1 tablespoon balsamic vinegar

Salt and fresh ground pepper

Wild salmon:

4 6-oz. pieces of wild salmon fillet, skin off

¼ cup milk

2 tablespoons canola oil

Salt and fresh ground pepper



Place back beans in food processor and pulse five times quickly. Add panko, garlic powder and cayenne and process until black beans resemble cornmeal.


In a bowl, combine tomatoes and shallots. Toss with olive oil, vinegar and season with salt and pepper to taste. Finish with chives and set aside.


Preheat oven to 400 degrees. Dip each salmon fillet in milk and very lightly sprinkle with salt and black pepper. Dredge salmon in black bean crust. In a preheated non-stick pan over medium heat, add canola oil. Sauté salmon in pan until brown on one side. Turn salmon over and place it in the oven for 5-7 minutes, depending on the thickness of the fish.


Place tomato salsa on the bottom of a serving plate and place salmon fillets on top. Serve immediately.