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3 cups cooked black beans, drained and rinsed
1 1/2 cups cooked corn kernels, cut from the cob
1/2 red bell pepper, finely chopped
1 teaspoon minced garlic
2 jalapeno peppers, seeded and finely minced
1/2 bunch green onions, minced
2 limes, juiced
1/2 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped cilantro
Four 6-ounce skin-on salmon fillets
1 tablespoon Emeril’s Original Essence

1. In a large bowl combine black beans, corn kernels, red bell pepper, minced garlic, jalapeno peppers, green onions, lime juice, extra-virgin olive oil, 1/2 of the salt, 1/2 of the pepper and the cilantro.
2. Toss to combine and set aside at least a half hour before serving with the salmon.
3. Prepare the steamer by filling the base with water. Set the juice collector tray over the steamer and season the salmon with the remaining salt, remaining pepper, and Essence.
4. Place the salmon on the cooking plate and place the lid on the pan.
5. Set the timer for 12 minutes.
6. Cook the salmon, undisturbed, until the timer goes off. The salmon should be just cooked through and moist and tender.
7. Serve the salmon fillets with the black bean relish spooned over the top.