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Grilled Salmon With Corn, Tomato, and Avocado Relish

  • 4servings
  • 25minutes
  • 712calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup frozen corn , thawed

  2. 2 large vine ripe tomatoes (about 2 C diced)

  3. 2 large avocados , diced

  4. 6 tablespoons diced red onions

  5. 2 tablespoons chopped fresh parsley

  6. 2 tablespoons olive oil

  7. 1 tablespoon fresh lemon juice

  8. 2 teaspoons salt

  9. 1/2 teaspoon fresh ground pepper

  10. 4 salmon fillets , with skin

  11. 1 tablespoon olive oil

  12. 1/2 teaspoon Emeril's Original Essence

Instructions Jump to Ingredients ↑

  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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