GMA Recipe: Grilled Salmon with Sweet Corn, Tomato and Avocado Relish

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Grilled Salmon with Sweet Corn, Tomato and Avocado Relish
From chef and author Emeril Lagasse
Friday, August 19, 2005

Chef Emeril Lagasse made this salmon on the grill during Good Morning America. Perfect for a late summer dinner on the deck.

Ingredients

2 large ears fresh yellow corn, peeled and silk removed

2 Creole 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 finely chopped red onions

2 tablespoons chopped fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons salt

1/2 teaspoon freshly ground white pepper

Four 6-ounce salmon fillets with the skin

1 tablespoon olive oil

1/2 teaspoon Emeril's Original Essence

4 sprigs fresh cilantro for garnish

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.

Makes 4 servings

Recipe copyright 2005, Emeril Lagasse