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Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus (Emeril Lagasse) Recipe

Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus (Emeril Lagasse) Recipe

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Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus (Emeril Lagasse)

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Ingredients:

Serving

2 large ears fresh yellow corn, peeled and silk removed
2 large creole or other vine-ripened tomatos, cored and cut into 3/4-inch dice (about 2 cups)
2 hass avocados (14 oz), peeled, seeded and cut into 1/2-inch dice (about 2 cups)
6 tbsp finely chopped red onions
2 tbsp chopped fresh parsley leaves
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
2 tsp salt
1/2 tsp freshly ground white pepper
4 (6-oz) salmon fillets with the skin
1 tbsp olive oil
1/2 tsp essence , recipe follows
grilled asparagus with garlic , recipe follows
4 sprigs fresh baby parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 lb large asparagus , woody ends trimmed
3 tbsp extra-virgin olive oil
3/4 tsp coarse salt
1/4 tsp freshly ground black pepper
1/2 tsp fresh lemon juice
2 tsp chopped garlic

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, 1 teaspoon of the salt, and 1/4 teaspoon of the 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, and 1/4 teaspoon of the remaining salt, and pinch of the remaining white pepper. 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 fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish, garnish each plate with a sprig of parsley, and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Grilled Asparagus with Garlic:
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss to coat evenly.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.
Yield: 4 servings
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.36 Kcal (1982 kJ)
Calories from fat	342.56 Kcal
		% Daily Value*
Total Fat	38.06g	59%
Cholesterol	23.53mg	8%
Sodium	5208.78mg	217%
Potassium	1144.73mg	24%
Total Carbs	24.14g	8%
Sugars	3.89g	16%
Dietary Fiber	13.29g	53%
Protein	15.75g	31%
Vitamin C	26.6mg	44%
Vitamin A	0.1mg	4%
Iron	75.9mg	422%
Calcium	114.1mg	11%

Amount Per 100 g
Calories	149.72 Kcal (627 kJ)
Calories from fat	108.34 Kcal
		% Daily Value*
Total Fat	12.04g	59%
Cholesterol	7.44mg	8%
Sodium	1647.45mg	217%
Potassium	362.06mg	24%
Total Carbs	7.63g	8%
Sugars	1.23g	16%
Dietary Fiber	4.2g	53%
Protein	4.98g	31%
Vitamin C	8.4mg	44%
Iron	24mg	422%
Calcium	36.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.