Emeril's Seared Salmon

With Marinated Black Beans and Fresh Melon Relish

From the kitchen of Emeril Lagasse

Ingredients

Salmon

4 Salmon Filets (6-8 oz each)

1/2 teaspoon salt

1/2 teaspoon freshly ground white pepper

4 teaspoons olive oil

Marinated Black Beans

2 slices bacon, chopped

1/4 cup yellow onions, finely chopped

2 teaspoons garlic, minced

1 bay leaf

1 cup dry black beans, picked over, rinsed in cool water and drained (or 2 cups cooked beans)

3 cups water

1 1/2 cups ripe tomatoes, finely chopped, seeded

1 cup red bell peppers, finely chopped

1/2 cup yellow bell peppers, finely chopped

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/2 cup fresh cilantro, minced

1/4 cup red onions, finely chopped

1/2 cup olive oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fresh Melon Relish

1 cup cantaloupe, diced

1 cup honeydew melon, diced

1 cup watermelon

1/4 cup red onions, finely chopped

1/4 cup fresh mint, chopped

2 tablespoons olive oil

2 teaspoons fresh lime juice

1 teaspoon fresh ginger, minced

1/2 teaspoon lime peel, finely grated

Pinch salt

Cooking Directions

Salmon

Lightly season the salmon on both sides with the salt and pepper.

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.

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.

Marinated Black Beans

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.

Fresh Melon Relish

Combine the cantaloupe, honeydew, watermelon, onions and mint in a medium bowl and toss to combine.

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.