Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish
Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2009
- 2 ears corn, husks and silks removed
- 2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
- 2 avocados, halved, pitted, and diced
- 1/2 small red onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 skin-on salmon fillets (6 ounces each)
- 1/2 teaspoon Creole seasoning
In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.