SEARED SALMON WITH CORN-BLACK BEAN SALAD
4 servings
Four 5- or 6-ounce skin-on, frozen salmon fillets (not center-cut) 1 tablespoon toasted sesame oil 1 teaspoon kosher salt, plus a small pinch
½ teaspoon freshly ground black pepper
½ teaspoon celery seed
1 medium shallot
3 to 5 scallions
One 15-ounce can black beans, preferably no-salt-added
2 cups frozen roasted corn kernels Water
3 to 4 tablespoons balsamic vinegar ¼ to ½ teaspoon ground cumin (optional)
Pat dry the salmon fillets with paper towels; you can use them straight from the freezer. Rub the toasted sesame oil over both sides of each salmon fillet. Use the pinch of salt to season the skin side of the fillets. Combine the teaspoon of salt, the pepper and celery seed in a small bowl or on a piece of wax paper; use the mixture to season the tops (flesh) of each fillet.
Heat a large nonstick skillet over medium-high heat. Add the fillets, skin sides up; cook for 1 minute, or just until lightly browned. Then turn them over and reduce the heat to medium. Cook for about 2 minutes, or until the salmon looks almost cooked through; you can check using the tip of a sharp knife or just by looking at the sides of each fillet, where you should see a slightly darker center. Remove from the heat.
Peel the shallot, then cut into small dice. Trim the scallions and cut the white and green parts crosswise into thin slices (to