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Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Pan Seared Salmon With Black Bean Relish

  • Yield: 6 servings

Ingredients

  • 4 cups Basic Beans (black), drained and rinsed
  • 2 cups cooked corn kernels
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup minced green onions (green and white parts)
  • 1 1/2 teaspoons minced garlic
  • 4 teaspoons minced jalapeÒo
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • Six 6-ounce salmon fillets
  • 1 tablespoon Creole Seasoning
  • 3 tablespoons canola oil

Directions

  • In a large bowl combine the beans, corn, bell peppers, green onions, garlic, jalapeÒo, cilantro, lime juice, and olive oil. Stir well to combine, and season with 3/4 teaspoon of the salt and the cayenne. Let the flavors blend for 30 minutes before serving.
  • Season the salmon fillets with the Essence and remaining teaspoon salt.
  • Heat the canola oil in one large or two small skillets over high heat. Add the salmon and sear for 2 to 3 minutes on each side for medium-rare. Serve immediately with the black bean relish.