Recipes Ingredients Seafood Recipes Salmon Recipes Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish 3.6 (47) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too. Ingredients 2 ears corn, husks and silks removed 2 vine-ripened tomatoes, cored and cut into ¾-inch pieces 2 avocados, halved, pitted, and diced ½ 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) ½ teaspoon Creole seasoning Directions 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. Cook's Notes Be sure the grill is hot, and oil the grates well before cooking the fish -- this will prevent it from sticking. Rate it Print