Wild Alaskan Salmon

Ingredients

Salmon

• 4 Residential Gourmet 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.