Salmon with Black Bean, Andouille and Corn Salsa


  • 1 cup whole kernel corn

  • 1/2 cup whole black beans, rinsed

  • 3 fresh tomatoes (plum), medium diced

  • 2-3 oz. fresh squeezed lime

  • 1 link andouille sausage, small diced

  • 4 8 oz. sockeye salmon fillets (skin on or off..your choice)

  • sal-limon powder (just enough to sprinkle evenly on salmon)

  • 6 oz. orange marmalade

  • 1 oz. sesame oil

  • 1 roasted red bell pepper julienned

Combine first five ingredients, salt and pepper to taste. Sprinkle sal-limon powder on salmon. Sear in about 1/4 inch hot oil to desired doneness. Place atop salsa. Combine marmalade, sesame oil, and roasted red bell peppers. Drizzle over salmon. Serve with dollop of sour cream mixed with a little key lime juice.