Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus
- 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
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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
- Grilled Asparagus with Garlic:
- 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
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.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Bobby Flay