W San Francisco’s lively restaurant, TRACE, serves delectable, seasonal dishes for breakfast, lunch and dinner in the heart of SOMA. Among a slew of new summer menu items, Executive Chef Jason Rea is serving a savory salmon dish with black bean glaze, which is quickly becoming a favorite among locals and visitors alike.  
The dish features the freshest local wild king salmon, and is served with a salad of Satsuma Mandarin oranges and basil, which perfectly complements the flavors of the entree.  Chef Jason conceived of the dish and flavor profile while walking through Chinatown one day, adding it to the menu immediately thereafter.  

Other seasonal menu additions include Roasted Chicken Breast with Tenbrink Farms’ apricot, broccolini and farro; Sweet Corn Flatbread with cherry tomatoes, ricotta and basil, and Grilled Little Gem Salad with white peaches, La Quercia prosciutto, manchego, espelette honey and marcona almonds.

Chef Jason has agreed to share the recipe with instructions for us amateur cooks to make at home! With this savory entree and every other dish Chef develops for his menus, he injects a keen passion for creating simple food that bursts with flavor, all while staying committed to the hallmark traits of TRACE, which was named in association with the traceability of all ingredients back to their origin.

Readers are encouraged to make this dish at home or enjoy it at TRACE, which in recent months has undergone a stunning design refresh. More than ever, TRACE reflects the vibrant culture of the Bay Area. // 181 3rd Street; For reservations, call 415-817-7836 or make them online at www.trace-sf.com/reservations

Salmon with Black Bean Glaze by Executive Chef Jason Rea

Ingredients:

200g brown sugar

100g rice wine vinegar

50g tamari

60g sambal

50g dried black bean

15g sesame oil

40g ginger (chopped)

20g garlic (chopped)

salmon filets

1. Place all ingredients in a blender and spin on high for about two minutes.

2. Dip salmon filets in marinade and transfer to a baking pan that has been lined with foil. You can remove the skin or keep it on, but it gives great flavor. The salmon should have lots of glaze, and you can spoon extra on if you feel it’s sparse. 

3. Cook salmon at 450-degrees for 7-9 minutes. It should come out looking a bit burnt. Test for doneness and enjoy.