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Pan-Seared Salmon With Black Bean Relish


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  • 4 cups cooked black beans drained, rinsed
  • 2 cups cooked corn kernels cut from the cob
  • 1 red bell pepper finely chopped
  • 2 large garlic cloves minced
  • 2 jalapeño peppers seeded, and finely minced
  • 1/2 bunch scallions minced
  • 1/4 cup chopped cilantro
  • 2 limes juiced
  • 1/2 cup extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 salmon fillet pieces - (6 oz ea)
  • 1 tablespoon Essence see * Note
  • 3 tablespoons canola oil


Servings 6


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a large bowl combine first 9 ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with salmon. Finish the black bean relish with the chopped cilantro.

Season salmon steaks with salt and pepper and dust with Essence.

Heat 1 large or 2 small skillets over high heat, add oil and sear salmon 2 to 3 minutes on each side for medium-rare. Serve with the black bean relish.

This recipe yields 6 servings.

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