Friday, October 9, 2009

Salmon with Sweet Corn, Tomato, Avocado Relish

This is a super tasty meal I cooked back when I got my last crop of corn in my CSA box. I somehow forgot about it! While the pictures aren’t to-die-for (thank you, indoor lighting…) the meal was too simple, and too tasty not to share. Also, I was afraid if I didn’t blog it, I might forget it!

This sweet corn relish is a fresh accompaniment to the rich salmon. I cut the beautiful sweet corn right off the cob, and used fresh, juicy tomatoes. I couldn’t think of a better way to celebrate the end of summer.


Salmon with Sweet Corn, Tomato, Avocado Relish

from Emeril at the Grill, via Everyday Food Sept 09
serves 4


2 ears of 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 (I omitted)
3 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
coarse ground salt and pepper
4 skin on salmon filets
1/2 teaspoon Creole seasoning


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 of oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.

Heat grill to medium high (I used the George Foreman, but didn't close the lid when cooking). 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, 4-5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in the center, anout 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

Per serving: 580 calories; 37.2 g of fat (5.4 g sat); 42.7 g protein; 22.1 g carbs; 8.4 g fiber

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