Serves 4
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.