Salmon with Sweet Corn, Tomato, and Avocado Relish

By Jillh929

Ingredients

• 2 ears corn, husks and silks removed
• 2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
• 2 avocados, halved, pitted, and diced
• 1/2 small red onion, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Coarse salt and ground pepper
• Vegetable oil, for grates
• 4 skin-on salmon fillets (6 ounces each)
• 1/2 teaspoon Creole seasoning

Details

Servings 4

Preparation

Step 1

1.In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and teaspoon pepper; toss to combine.

2.Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.