Salmon with Black Bean, Andouille and Corn Salsa - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

• 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.