Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 ounces), peeled, seeded and cut into 1/2-inch dice (about 2 cups) |
6 tablespoons finely chopped red onions |
2 tablespoons chopped fresh parsley leaves |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons salt |
1/2 teaspoon freshly ground white pepper |
4 (6-ounce) salmon fillets with the skin |
1 tablespoon olive oil |
1/2 teaspoon essence, recipe follows |
grilled asparagus with garlic, recipe follows |
4 sprigs fresh baby parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
1 pound large asparagus, woody ends trimmed |
3 tablespoons extra-virgin olive oil |
3/4 teaspoon coarse salt |
1/4 teaspoon freshly ground black pepper |
1/2 teaspoon fresh lemon juice |
2 teaspoons chopped garlic |
Directions:
1. 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.
2. Preheat the grill to medium-high heat.
3. 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.
4. 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.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
9. Published by William and Morrow, 1993.
10. Grilled Asparagus with Garlic:
11. Preheat the grill to medium.
12. In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss to coat evenly.
13. 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.
14. Yield: 4 servings
15. *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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