By Harlene Deane
Salmon has always been a favorite in the Deane household. This recipe has been made so many times, the page it’s printed on in Emeril’s “Prime Time” is literally falling out of the cook book.
Pan-Seared Salmon with Black Bean Relish
4 cups black beans, drained and rinsed
2 cups cooked corn kernels*
1/2 cup finely chopped red bell peppers
1/2 cup minced green onion (white and green parts)
1 1/2 teaspoons minced garlic
4 teaspoons minced jalapeno
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 Emeril’s Original Essence*
3 tablespoons canola oil
In a large bowl combine beans, corn, bell peppers, green onions, garlic, jalapeno, cilantro, lime juice and olive oil. Stir well to combine, and season with 3/4 teaspoon salt and the cayenne. Let the flavors blend for 30 minutes before serving.
Season the salmon fillets with the Essence and remaining 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. Do not overcook or fish will be dry. Serve immediately with the black bean relish. Serves 6.
Once again, easily cut in half or it makes a great salad for lunch the next day.
* Frozen corn kernels in microwave steam bags will save time!
* Emeril’s Original Essence can be found in the spice section of most major grocery stores.
Call Tony at C.J. Seafood Express for salmon availability (986-0245). I got beautiful fillets there last week. Just remember to remove the skins!