my boyfriend and I absolutely LOVE fish! Salmon is one of our favorites! I'm always trying out new recipes and seeing what sticks and what well.... doesn't! This is one that we really liked! So I actually took pictures while making it so I could share with you guys!
Ingredients:
- 2 tomatoes, cored and cut into 3/4 inch pieces
- 2 avocados, halved, pitted and diced
- 1/2 small red onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 3 tablespoons E.V.O.O
- 2 tablespoons fresh lemon juice
- salt and pepper
- vegetable oil, for pan
- 4 skin-on salmon fillets (we used wild sockeye salmon)
- 1/2 teaspoon Creole seasoning
- 2 ears corn (which I completely forgot to add!!!)
1. In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and teaspoon pepper; toss to combine.
2. Heat stove to medium-high. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet.
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| I also made rice to go with it, we LOVE rice! |
3. Serve salmon with relish.
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