Under 30 Minutes
Salmon with Sweet Corn, Tomato, and Avocado Relish
If you can't find salmon with the skin on, skinless will work, too.Adapted from "Emeril at the Grill" (HarperStudio, 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 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.