I know a lot of you are vegetarian, but you can make this great relish and put it on top of some vegetarian chicken or eat it with pasta or pitas or whatever your heart desires.
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2 large ears fresh yellow corn, peeled and silk removed
2 large Creole or other vine-ripened tomatos, cored and cut into 3/4-inch dice (about 2 cups)
2 Hass avocados (14 ounces), peeled, seeded and cut into 1/2-inch dice (about 2 cups)
6 tablespoons finely chopped red onions
2 tablespoons chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) salmon fillets with the skin
1 tablespoon olive oil
1/2 teaspoon Essence, recipe follows
Grilled Asparagus with Garlic, recipe follows
4 sprigs fresh baby parsley
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, 1 teaspoon of the salt, and 1/4 teaspoon of the 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, and 1/4 teaspoon of the remaining salt, and pinch of the remaining white pepper. 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 fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish, garnish each plate with a sprig of parsley, and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Grilled Asparagus with Garlic:
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 teaspoons chopped garlic
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss to coat evenly.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.
Yield: 4 servings
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.
