Grilled Salmon With Corn, Tomato, and Avocado Relish |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For something so simple, this is SO tasty. Grilled asparagus goes well with this. Ingredients:
1 cup frozen corn, thawed |
2 large vine ripe tomatoes (about 2 c diced) |
2 large avocados, diced |
6 tablespoons diced red onions |
2 tablespoons chopped fresh parsley |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons salt |
1/2 teaspoon fresh ground pepper |
4 salmon fillets, with skin |
1 tablespoon olive oil |
1/2 teaspoon emeril's original essence |
Directions:
1. In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
2. Preheat grill to medium high.
3. Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
4. Serve with relish on top with the grilled asparagus.
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