Serves 4

Ingredients:

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

Directions:

Crust:

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

Salsa:

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.

Fish:

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.

Presentation:

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