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Bronzed Salmon with Black Bean Salsa

2 6-ounce salmon filets
1/4 cup (or to taste*) Paul Prudhomme’s Blackened Redfish Magic
2 ounces vegetable oil

Coat the salmon filets with Prudhomme’s seasoning. Cook the filets in vegetable oil in a sauté pan over medium-high heat for 3 minutes on each side. Remove and top with Black Bean Salsa.

*The more used, the warmer the flavor.
Black Bean Salsa
2 tablespoons diced red pepper
1 cup black beans, cooked
1 red onion, diced
1 jalapeno, diced, seeded and stemmed
2 tablespoons cilantro, chopped
1 Roma tomato, diced
1/4 cup corn, fresh or frozen
1 clove garlic, roasted and finely chopped
juice of one lime
pinch of cumin
pinch of chili powder
salt and pepper to taste

Mix all ingredients together. Will store in the refrigerator for up to three days in an air-tight container.

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