Pan-Seared Salmon With Black Bean Relish

Recipe Ingredients

4 cups	640g / 22oz	Cooked black beans - drained, rinsed
2 cups	125g / 4.4oz	Cooked corn kernels cut from the cob
1		Red bell pepper - finely chopped
2		Garlic cloves - minced (large)
2		Jalapeño peppers - seeded, and
		Finely minced
1/2		Scallions - minced
1/4 cup	4g / 0.1oz	Chopped cilantro
2		Limes - juiced
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Salmon fillet pieces - (6 oz ea)
1 tablespoon	15ml	Essence - see * Note
3 tablespoons	45ml	Canola oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A18) - from the - TV FOOD NETWORK

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