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Pan-Seared Salmon With Black Bean Relish

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, E
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 640g / 22oz Cooked black beans - drained, rinsed

  2. 2 cups 125g / 4.4oz Cooked corn kernels cut from the cob

  3. 1 Red bell pepper - finely chopped

  4. 2 Garlic cloves - minced (large)

  5. 2 Jalapeño peppers - seeded, and Finely minced 1/2 Scallions - minced

  6. 1/4 cup 4g / 0.1oz Chopped cilantro

  7. 2 Limes - juiced

  8. 1/2 cup 118ml Extra-virgin olive oil

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 6 Salmon fillet pieces - (6 oz ea)

  12. 1 tablespoon 15ml Essence - seeNote

  13. 3 tablespoons 45ml Canola oil

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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.

  5. This recipe yields 6 servings.

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