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Salmon with Sweet Corn, Tomato, and Avocado Relish
Nb persons: 4
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| If you can't find salmon with the skin on, skinless will work, too. Prep: 20 minutes Total: 20 minutes Ingredients | |
| 2 ears | corn, husks and silks removed |
| 2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces | |
| 2 | avocados, halved, pitted, and diced |
| 1/2 small | red onion, finely chopped |
| 2 tablespoons | finely chopped fresh parsley |
| 3 tablespoons | extra-virgin olive oil |
| 2 tablespoons | fresh lemon juice |
| Coarse salt and ground pepper | |
| Vegetable oil, for grates | |
| 4 skin-on salmon fillets (6 ounces each) | |
| 1/2 teaspoon | Creole seasoning |
Directions
In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and teaspoon pepper; toss to combine.
Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.
Helpful Hint
Be sure the grill is hot, and oil the grates well before cooking the fish -- this will prevent it from sticking.
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