Servings:
Serves 4 Servings
Ingredients
- 2 ear corn, husks and silk removed
- 2 ear medium tomatoes, cored and cut into 3/4-inch pieces (2 cups)
- 2 ear avocados, diced large
- 1/2 ear small red onion, finely chopped
- 2 tablespoon chopped fresh parsley
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 4 tablespoon skin-on salmon fillets (6 ounces each)
- 1/2 teaspoon creole seasoning
Preparation
Baking Directions:
Active time: 25 minTotal time: 40 minIn a large pot of boiling water, cook corn until tender, about 5 minutes.
Let sit until cool enough to handle, 10 minutes.
Cut off tips of corn and stand in a wide shallow bowl.
With a sharp knife, cut off kernels from cobs, Add tomatoes, avocados, onion, parsley, 2 tablespoons olive oil, and lemon juice; season with salt and pepper.
Toss to combine.
Heat a grill or grill pan to medium-high.
Clean and oil hot grill.
Brush salmon with 1 tablespoon olive oil, sprinkle evenly with Creole seasoning, and season with salt and pepper.
Place salmon, skin side down, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once.
Serve salmon with corn relish.
