Grilled Salmon with Fresh Corn, Tomato and Avocado Relish
Sneak Preview: This recipe for Grilled Salmon with Fresh Corn, Tomato, and Avocado Relish takes salmon to a new level when served over grilled asparagus and garnished with fresh and colorful summer veggies.
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Recipe Inspiration
My friend Beth told me she made this recipe for their Christmas dinner. But Christmas isn’t the best time to get good tomatoes and corn for the relish, so I waited until mid-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.
This recipe originated with Emeril Lagasse, according to Google. I’ve adapted it to my tastes and the contents of my spice rack.
Substitutions
Mr. Lagasse called for Essence on the salmon, but I substituted lime pepper. 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.
How Do You Pick Out Good Avocados?
They can be tricky. 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. Read about my secret for buying avocados without bruises if you don’t already have a method you like.
Avocados also keep this dish from storing well.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Grilled Salmon with Fresh Corn, Tomato and Avocado Relish
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Ingredients
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
- 1 ½ teaspoon fresh-squeezed lemon juice
- 1 teaspoon salt
- ¼ teaspoon white pepper
Salmon
- 4 6-oz fresh salmon fillets
- 1 tablespoon olive oil
- Lemon or lime pepper
- 25 stalks asparagus grilled
Instructions
Relish
- Boil or microwave corn until tender. When cool enough to handle, cut corn from cob.
- Add remaining ingredients and mix gently. Chill
Salmon
- 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.
- 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.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.