Emeril's Grilled Salmon with Sweet Corn, Tomato and Avocado Relish
Emeril Lagasse Sweet Summer Recipes
Emeril Lagasse visited "Good Morning America" to show how to prepare a delicious trio of recipes that are just perfect for August, but will be fantastic for any time of year. He cooked grilled salmon with sweet corn, tomato and avocado relish. For the side dish, he grilled asparagus with garlic.
Ingredients
Cooking 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, salt and 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.
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 down the center of four large plates and place the fillets on Grilled Asparagus. Spoon the relish over the fish, garnish each plate with a sprig of cilantro, and serve immediately.
Recipe copyright 2005, Emeril Lagasse
Recipe Summary
Main Ingredients: salmon, avocados, tomatoes, corn
Course: Dinner, Main Course, Lunch, Sauces and marinades
