Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

Beth's salmon_post

I will never forget the first time one of my best girlfriends moved away.

I was in the fifth grade. Where I grew up, most people were farmers and few people moved–in or out. When Mary Ann told me her parents were splitting and she was moving to town, I was devastated. It was the first time divorce had touched me personally.

30+ years later and different circumstances, the same feeling of disbelief and sadness came over me when my good friend Beth told me she was moving because her husband was starting a new job. This old picture, taken during a shopping trip in 1988 with lots of other girls from church, might give you an idea of why I still miss her.  Thankfully, we have email.

old picture of Beth

When Beth sent this recipe, I couldn’t wait to try it. She makes it for Christmas dinner. But Christmas isn’t the best time to get good tomatoes and corn for the relish so I waited till the middle of summer. Tomatoes combined with fresh sweet corn and avocados dress up this salmon far beyond my usual throw-it-on-the-grill-and-eat-it-with-Dijonnaise routine. (Note to Annie or Kayte:  If you see this, please send me some fresh Indiana tomatoes.  I miss them so much.)

This recipe originated with Emeril Lagasse according to Google. I’ve adapted it to my own tastes and the contents of my spice rack.  He called for Essence on the salmon but I substituted lime pepper (from Sam’s).  Surely lemon pepper would be just as good. I also left out the fresh onions in the relish because we like to kiss at my house and those two don’t go together very well–at least not for me.

The trickiest part is the avocados.  It’s difficult to catch them at just the right stage–not too hard, not too soft and before they start to develop dark spots inside.  Avocados also keep this dish from storing well. Ever tried to keep leftover guacamole to eat the next day??  Same deal.

Grilled Salmon with Fresh Corn, Tomato and Avocado Relish
 
Author:
Recipe type: Entree--Seafood
Serves: 4
 
Warm grilled salmon served with summertime-fresh corn, tomato and avocado relish.
Ingredients
Fresh Corn, Tomato and Avocado Relish
  • 1 large ear fresh corn, husks removed
  • 1 large fresh tomato, diced
  • 1 avocado, diced
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon fresh-squeezed lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
Grilled Salmon
  • 4 (6 ounce) salmon fillets
  • 1 tablespoon olive oil
  • Lemon or lime pepper
  • Asparagus, fresh 4-5 stalks per person, grilled
Instructions
Relish
  1. Boil or microwave corn until tender. When cool enough to handle, cut corn from cob.
  2. Add remaining ingredients and mix gently. Chill
Salmon
  1. Brush (or spray) both sides of each fillet with olive oil. Sprinkle with lemon pepper. Grill over medium heat for 3-4 minutes on each side until flesh is opaque. Time will vary with thickness and temperature of grill.
  2. Place salmon on top of asparagus. Spoon cool relish over top of warm salmon. The contrast in temperature is one of the best features of this dish. Serve immediately.

 

Other recipes you might enjoy:

Almond Salmon

Green Chili Enchiladas

Email This Post Email This Post Share Follow me on Pinterest
Nick August 11, 2010 at 8:17 pm

Great post! Been reading your blog for awhile. I’m a huge health nut and I’m hoping your blog will help get me back on track natural energy supplement

Debbie August 11, 2010 at 7:21 am

Recipe sounds great! Love the avocado addition! Just never think of straying away from the “traditional” foods at Christmas. The glasses are hilarious but so is Beth and that expression. What a fun time, fun memory and fun person! Still miss her and her laugh! Where are you Beth??

healy August 11, 2010 at 3:00 am

food moves in mysterious ways!lol salivating over it

Jenny August 10, 2010 at 2:26 pm

It’s nice to be able to keep up with good friends through e-mail, and especially when sharing good recipes. One of my best gal-pals is in Morocco right now, and I enjoy cooking her recipes every now and then to make me feel like we’re in the same place. Nice job on the salmon, by the way. I always love pairing a fresh salsa with grilled fish (and this one looks fabulous!)

Katrina August 10, 2010 at 9:29 am

This meal looks perfect to me. I would love it–especially that you left out the onions. My husband loves them (and I hate them) and he knows where he has to sleep if he DOES eat them. 😉
Perfect meal to combat today’s chocolate ganache ice cream! It cancels out the calories, right? Hello?

Susie August 9, 2010 at 7:58 pm

looks yummy! I love salmon & am in a salmon recipe rut…may just give this a try!

Dana Grubb August 9, 2010 at 8:47 am

I remember Beth and I’ll have to try this recipe. Just finished eating some Greek yogurt…thanks for the tutorial. It’s so good and easy (except when you leave out the yogurt starter – oops).

Paula August 9, 2010 at 11:02 pm

I’ve left out the starter before. Added it when I realized it and all turned out well. Good to hear from you.

TheKitchenWitch August 9, 2010 at 8:20 am

I love the picture of your friend! See looks like a bundle of fun! I’ll be trying this recipe–without the Essence. Am I the only one who thinks that stuff tastes funk?

Paula August 9, 2010 at 11:01 pm

Really? I’ve never cooked with Essence. Glad I didn’t waste my money.

scooter August 8, 2010 at 9:52 pm

Yum! Can’t wait to try the recipe.
I remember that trip well. The picture brings back great memories.

Paula August 8, 2010 at 9:55 pm

I have several pictures from that trip. You are in one of them. Good memories.

Comments on this entry are closed.

Previous post:

Next post: