Pan-Seared Salmon with Black Bean Relish
With permission, we would like to acknowledge Emeril Lagasse and Emerils.com for providing this wonderful recipe.

4 cups cooked black beans, drained and rinsed
2 cups cooked corn kernels, cut from the cob
1 red bell pepper, finely chopped
1/2 bunch scallions, minced
2 large cloves garlic, minced or 1 teaspoon minced garlic
2 jalapeno peppers, seeded and finely minced
1/4 cup chopped cilantro
Juice of 2 limes
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
6 6-ounce Salmon filets
3 tablespoons canola oil
1 tablespoon Creole Seasoning

In a large bowl combine first 9 ingredients and stir to mix well. Season with salt and pepper and set aside at least half an hour before serving with salmon. Season salmon filets with salt and pepper and dust with Creole Seasoning. Heat one large or 2 small skillets over high heat, add oil and sear salmon 2 to 3 minutes on each side for medium rare. Serve with black bean relish. Yield: 6 servings

Black Bean Relish:

1 cup cooked black beans, rinsed under cold water for 3 minutes
1 cup (8 to 10 ounces) cooked crawfish tails
2 tablespoons small diced red pepper
1 tablespoon chopped green onion
1 teaspoon lemon juice
1 tablespoon olive oil
Salt and pepper