Tuesday, April 20, 2010

Emeril's Grilled Salmon with Sweet Corn, Tomato, and Avocado Relish

Oh my goodness. I made this recipe last year and remembered it so fondly I had to make it again. Wow - my memory must have failed me because this was even better than I remembered. Seafood haters beware: this dish may make a seafoodie out of you! Honestly, I think it's the best salmon recipe I've EVER had. And I'm from Seattle, so, you know, I know my Salmon or something.When you get to the "Emeril's Original Essence" part you will be tempted to skip it because it's so many ingredients - but don't be fooled. It's just a bunch of spices thrown together. I don't make how much it calls for, I just add a few shakes of each spice - more of the ones it calls for more of and less of the ones it calls for less of. It really makes the whole recipe.Really, I want every person who reads this blog to make this recipe. Each time I take a bite of that relish my mouth just screams for more! It's really that good.I don't have a grill, so, like usual, I broil it on a cooling rack for 7-10 minutes without turning it. I just take it out when I separate the meat with a fork and it looks just barely cooked through. I also throw a bunch of veggies on the rack as well, spread some oil and a little salt on them and you have got yourself the easiest meal of...well...ever. I think it looks fun, too, so you can just take it straight from the oven to the table. How's that for a 20 minute gourmet, healthy, delicious meal? Food really doesn't get better than this!

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


  1. Drool. That looks SO wonderful! ;]

  2. I 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.