Reviews (2) Add Rating & Review 47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4 Martha Stewart Member Rating: 5 stars 07/12/2013 I'm not a big fan of lemon and parsley, so I made it with lime and cilantro. It tasted phenomenal! Martha Stewart Member Rating: 5 stars 11/27/2011 This is a beautiful recipe. I made it in winter--so some amendments: 1) I cooked the salmon in a parchment envelope (used a large fillet cut, seal parchment, bake at 350 for about 25 minutes). Yum! Didn't have fresh corn, so I used kernels that were frozen and steamed to heat in bag (don't buy the kind in sauce). Made the recipe for my family and it was like eating heaven! Make this food!
Back to Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish All Reviews for Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Be sure the grill is hot, and oil the grates well before cooking the fish – this will prevent it from sticking.
Gallery Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Emeril's Salmon with Sweet Corn, Tomato, and Avocado Relish
Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish
Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
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 1/4 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.
Cook’s Notes Be sure the grill is hot, and oil the grates well before cooking the fish – this will prevent it from sticking.
Cook’s Notes
Be sure the grill is hot, and oil the grates well before cooking the fish – this will prevent it from sticking.
Reviews (2)
Add Rating & Review 47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
Martha Stewart Member Rating: 5 stars 07/12/2013 I'm not a big fan of lemon and parsley, so I made it with lime and cilantro. It tasted phenomenal! Martha Stewart Member Rating: 5 stars 11/27/2011 This is a beautiful recipe. I made it in winter--so some amendments: 1) I cooked the salmon in a parchment envelope (used a large fillet cut, seal parchment, bake at 350 for about 25 minutes). Yum! Didn't have fresh corn, so I used kernels that were frozen and steamed to heat in bag (don't buy the kind in sauce). Made the recipe for my family and it was like eating heaven! Make this food!
Reviews (2)
Add Rating & Review 47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
Add Rating & Review
47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
47 Ratings 5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
5 star values: 11 4 star values: 19 3 star values: 8 2 star values: 5 1 star values: 4
Martha Stewart Member Rating: 5 stars 07/12/2013 I'm not a big fan of lemon and parsley, so I made it with lime and cilantro. It tasted phenomenal! Martha Stewart Member Rating: 5 stars 11/27/2011 This is a beautiful recipe. I made it in winter--so some amendments: 1) I cooked the salmon in a parchment envelope (used a large fillet cut, seal parchment, bake at 350 for about 25 minutes). Yum! Didn't have fresh corn, so I used kernels that were frozen and steamed to heat in bag (don't buy the kind in sauce). Made the recipe for my family and it was like eating heaven! Make this food!Martha Stewart Member
Rating: 5 stars 07/12/2013
I’m not a big fan of lemon and parsley, so I made it with lime and cilantro. It tasted phenomenal!
Rating: 5 stars
Rating: 5 stars 11/27/2011
This is a beautiful recipe. I made it in winter–so some amendments: 1) I cooked the salmon in a parchment envelope (used a large fillet cut, seal parchment, bake at 350 for about 25 minutes). Yum! Didn’t have fresh corn, so I used kernels that were frozen and steamed to heat in bag (don’t buy the kind in sauce). Made the recipe for my family and it was like eating heaven! Make this food!
All Reviews for Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Salmon with Sweet Corn, Tomato, and Avocado Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
