Seared Salmon with Marinated Black Beans and Fresh Melon Salsa
From chef and author Emeril Lagasse
Ingredients
Directions
1. Lightly season the salmon on both sides with the salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the salmon and cook until golden on both sides and still slightly pink in the center, 3 to 4 minutes per side. Remove from the heat.
3. Spoon the black beans into the center of 4 large plates and top with a salmon filet. Spoon the relish on top of the fish and serve immediately.
Yield: Makes 4 servings
Marinated Black Beans Ingredients
Directions
Fry the bacon in a medium saucepan over medium-high heat and cook, stirring, until golden brown, about 4 minutes.
Add the onions and cook, stirring, for 1 minute.
Add the garlic and bay leaf and cook, stirring, for 30 seconds.
Add the black beans and water and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, but still firm, about 50 minutes. Remove from the heat.
Combine the remaining ingredients in a large bowl. Add the cooked beans and stir well to mix.
Cover and chill for at least 3 hours before serving.
The beans can be prepared up to 1 day in advance, and kept refrigerated until ready to serve.
Yield: Makes 4 cups
Melon Salsa Ingredients
Directions
1. Combine the cantaloupe, honeydew, watermelon, onions and mint in a medium bowl and toss to combine.
2. In a small bowl, whisk the olive oil, lime juice, ginger, lime peel, and salt. Pour over the melon mixture and toss to evenly coat. Adjust seasoning to taste and serve immediately.
Seared Salmon with Marinated Black Beans and Fresh Melon Salsa
Salmon Cakes
