Mignon Salmon with Roulade Corn and Black Bean Relish Recipe

Preparation: To make the corn relish: Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans , and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar , sugar, olive oil , salt , and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature. To make the roulade: Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan until the meat is about 1/4 inch thick. Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin , then layer the salmon with the sprigs of sage and basil . Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks. Sprinkle the spice blend and cumin onto a plate and dredge the rolls in the mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat. When the pan begins to smoke, dip the roulade briefly in the olive oil and place it in the pan. Sear for a total of 5 minutes on both sides, turning frequently. Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish, and serve. Yield: 6 servings Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing) Reprinted with permission.