Pan-Seared Salmon with Black Bean Relish

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
• 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

Instructions

1. In a large bowl combine first 9 ingredients and stir to mix well.
2. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with salmon.
3. Finish the black bean relish with the chopped cilantro.
4. Season salmon steaks with salt and pepper and dust with Essence.
5. 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.
6. Serve with the black bean relish.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.