Mmmm...just writing about it makes me want to make it again next week!
Oh, and for those who still are not convinced by ranting and raving that they want to use Salmon, I have been told that chicken tastes great with it as well. So, there you go.
You know you want to try it. Just to see if it's as good as I'm saying it is. Do it, I dare you.
Recipe here and below.
And do you even have to ask? 5 stars. No question about it.
Emeril's Grilled Salmon with Sweet Corn, Tomato and Avocado Relish
2 large ears fresh yellow corn, peeled and silk removed
2 Creole tomatoes (or other vine-ripened tomatoes), cored and cut into 3/4-inch dices (about 2 cups)
2 Haas avocados, peeled, seeded and cut into 1/2-inch dices (about 2 cups)
6 tablespoons red onions, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 salmon fillets with the skin (6-ounces each)
1 tablespoon olive oil
1/2 teaspoon Emeril's Original Essence
4 sprigs fresh cilantro, for garnish
Cooking Directions
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, salt and 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.
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 down the center of four large plates and place the fillets on Grilled Asparagus. Spoon the relish over the fish, garnish each plate with a sprig of cilantro, and serve immediately.
Recipe copyright 2005, Emeril Lagasse
Drool. That looks SO wonderful! ;]
ReplyDeleteI knew I'd seen this on your blog! I'm planning meals for when everyone is out here for a week at Thanksgiving. This is going in the menu. Also, I have heavily studied your Thanksgiving menu from last year. I've been preparing myself for the Turkey for months. We'll see if we can pull it off. My brother proposed another Turkey recipe and I shot him down so fast it was terrifying.
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