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Emeril's salmon with sweet corn, tomato and avocado relish
Nb persons: 4
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Corn, (2 ears corn) | |
2 vine ripened tomatoes cored an cut into 3/4 inch pieces | |
2 | avocados, halved pitted and diced |
1/2 small | red onion finely chopped |
2 tbls | finely chopped fresh parsley |
3 tbls | extra virgin olive oil |
2 tbls | fresh lemon juice |
Coarse salt and ground pepper Vegetable oil for bbq grates 4 skin-on salmon fillets (6 oz each) | |
1/2 teaspoon | creole seasoninv |
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