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.
For more of Emeril's recipes, go to
Emerils.com.
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