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Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

This recipe for Grilled Salmon with Fresh Corn, Tomato and Avocado Relish takes salmon to a whole new level when served over grilled asparagus and garnished with fresh and colorful summer veggies.

GRILLED SALMON WITH FRESH CORN, TOMATO AND AVOCADO RELISH

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 the friend who gave me this recipe. 

old picture of friend who gave me the recipe

Recipe Inspiration

Beth told me she makes 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 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.

This recipe originated with Emeril Lagasse according to Google. I’ve adapted it to my own 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 your own method.

Avocados also keep this dish from storing well. Ever tried to keep leftover guacamole to eat the next day??  Same deal.


More Recipes for Your Consideration


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Thank you for visiting!
Paula


Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

Grilled Salmon with Fresh Corn, Tomato and Avocado Relish

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Warm grilled salmon served with summertime-fresh corn, tomato and avocado relish.

Ingredients

  • 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 1/2 teaspoon fresh-squeezed lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 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.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 143mgSodium: 676mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 53g

Did you make this recipe?

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Nick

Wednesday 11th of August 2010

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

Wednesday 11th of August 2010

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

Wednesday 11th of August 2010

food moves in mysterious ways!lol salivating over it

Jenny

Tuesday 10th of August 2010

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

Tuesday 10th of August 2010

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?