Pan-Seared Salmon with Black Bean Relish
Source of Recipe
Recipe courtesy Emeril Lagasse, 2000
List of Ingredients
4 cups cooked black beans, drained and rinsed
2 cups cooked corn kernels, cut from the cob
1 red bell pepper, finely chopped
2 large cloves garlic, minced or 1 teaspoon minced garlic
2 jalapeno 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 and freshly ground black pepper, to taste
6 (6 ounce) salmon fillet pieces
1 tablespoon Essence, recipe follows
3 tablespoons canola oil
Recipe
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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