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Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish

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Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.

Source: Everyday Food, September 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Be sure the grill is hot, and oil the grates well before cooking the fish -- this will prevent it from sticking.

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Reviews

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How would you rate this recipe?
48
  • BlueDamselfish
    12 JUL, 2013
    I'm not a big fan of lemon and parsley, so I made it with lime and cilantro. It tasted phenomenal!
    Reply
  • historia34
    27 NOV, 2011
    This is a beautiful recipe. I made it in winter--so some amendments: 1) I cooked the salmon in a parchment envelope (used a large fillet cut, seal parchment, bake at 350 for about 25 minutes). Yum! Didn't have fresh corn, so I used kernels that were frozen and steamed to heat in bag (don't buy the kind in sauce). Made the recipe for my family and it was like eating heaven! Make this food!
    Reply

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