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Pan Seared Salmon With Black Bean Relish

  • Yield: 6 servings


  • 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


  • 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.