Grilled Salmon With Corn, Tomato, And Avocado Relish - cooking recipe

Ingredients

1 cup frozen corn, thawed
2 large vine ripe tomatoes (about 2 C diced)
2 large avocados, diced
6 tablespoons diced red onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 salmon fillets, with skin
1 tablespoon olive oil
1/2 teaspoon Emeril's Original Essence

Preparation

In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
Preheat grill to medium high.
Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
Serve with relish on top with the grilled asparagus.