Grilled Salmon with Sweet Corn, Tomato and Avocado

Name: Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
["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.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions