Pan-Seared Salmon With Black Bean Relish

By á-170456

Ingredients

• 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

Details

Servings 6

Preparation

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.