Grilled Salmon w/ Swt. Corn, Tomato and Avocado Relish

Grilled Salmon with Sweet Corn, Tomato and Avocado Relish



Ingredients
• 2 large ears fresh yellow corn, peeled and silk removed
• 2 Creole or other vine-ripened tomatoes, cored and cut into 3/4-inch dices (about 2 cups)
• 2 Haas avocados, peeled, seeded and cut into 1/2-inch dices (about 2 cups)
• 6 tablespoons finely chopped red onions
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• Four 6-ounce salmon fillets with the skin
• 1 tablespoon olive oil
• 1/2 teaspoon Emeril's Original Essence
• 4 sprigs fresh cilantro for garnish

Directions

Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4 minutes. Drain.

When cool enough to handle, cut the kernels from the ear and place in a medium bowl.

To the corn, add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side with 1/8 teaspoon of the Essence.

Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes.

Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus down the center of four large plates and place the fillets on Grilled Asparagus. Spoon the relish over the fish, garnish each plate with a sprig of cilantro, and serve immediately.

Makes 4 servings