Grilled Salmon With Black Bean-Corn Relish

Recipe Ingredients

5 cups	1185ml	Chicken stock
1 lb	454g / 16oz	Black beans - soaked overnight
12		Fresh thyme sprigs - tied with string
3 tablespoons	45ml	Tabasco brand Pepper Sauce - divided
1		Bay leaf
3 3/4 lbs	1702g / 60oz	Salmon fillet - skinned
3/4 cup	177ml	Olive oil
2/3 cup	10g / 0.4oz	Finely-chopped fresh cilantro
1 teaspoon	5ml	Dijon mustard
3/4 teaspoon	3.8ml	Salt - divided
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Fresh corn - shucked, grilled or
		Roasted until tender, cut off cobs
2		Red bell peppers - diced
2		Yellow bell peppers - diced
1 1/2 cups	93g / 3.3oz	Sliced green onions
1 cup	62g / 2.2oz	Red onion - diced (medium)
6 tablespoons	90ml	Butter - (3 oz)

Recipe Instructions

Mix stock, beans, thyme, 1 1/2 teaspoons Tabasco brand Pepper Sauce and bay leaf in large pot. Bring to a boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour. Drain; remove thyme and bay leaf. Cover loosely and cool.

Cut salmon into twelve 5-ounce portions; arrange on sheet pan. Whisk olive oil, cilantro, 1 1/2 teaspoons Tabasco brand Pepper Sauce, mustard, 1/4 teaspoon salt and pepper until blended. Pour over salmon; cover and marinate in refrigerator 1 hour.

Mix cooked beans with corn, bell peppers, green onions and red onion. Melt butter in large saute pan over high heat. Add remaining 2 tablespoons Tabasco brand Pepper Sauce, 1/2 teaspoon salt and the black bean mixture, saute until vegetables are crisp-tender.

Grill or boil salmon. Serve with Black Bean-Corn Relish.

This recipe yields 12 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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