Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus

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Rated 5 stars out of 5
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  • Read 45 Reviews
Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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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

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):

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

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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Newest Ratings and Reviews

Read all 45 reviews

  • on June 23, 2012

    Flag

    So, so, so good! I only had skinless salmon so I broiled it and sauteed the asparagus. I added jalapeno to the relish (I also omitted the olive oil. This was a fantastic summer dinner, we're going to serve it the next time my in-laws come over! My hubby literally cleaned his plate and went back for seconds. We're going to finish off the the leftover relish with tortilla chips. :

    people found this review Helpful.
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  • on August 03, 2011

    Flag

    Great dish. Entire family loved it and wanted it again tomorrow. Even my 8 year old, who is somewhat picky, loved it so much that he wanted and additonal portion of the salsa on the side. I served it with rice and plain fresh asparagus.

    people found this review Helpful.
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  • on May 25, 2011

    Flag

    Why bother spending 100 or more dollars for a bad meal at a restaurant ? When all you have
    To do is follow Emerils lagasse ( bam ! recipe and hit it out of the ball park!

    We loved it !

    people found this review Helpful.
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