Salmon with Tomato Avocado Salsa
Adapted from Emeril Lagasse in Food Everyday
2 salmon fillets, skin removed (about 6 ounces each)
1 ear of corn, husks and silk removed
1 vine-ripened tomato, core removed and cut into small chunks
1 avocado, halved, pitted and diced
1/4 small red onion, finely chopped
1 tablespoons finely chopped fresh parsley
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Step by Step
1. In a large pot of boiling water, cook corn until tender, about 4 minutes.
2. Remove from water and cut corn cob in half (see picture below).
3. Using a sharp knife, slice downward to release corn kernels.
4. In a medium size bowl, combine corn kernels, tomato, avocado, onion, parsley, 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine and set aside.
5. Preheat oven to broil.
6. Brush both sides of salmon with olive oil. Heavily sprinkle salt, pepper and garlic powder on one side of salmon. Place salmon fillets, seasoned side up on a heavy cookie sheet cover with foil.
7. Broil salmon for about 10 minutes per inch of thickness (broil about 5 to 7 minutes for thinner steaks). When salmon is golden brown on top, remove from oven.
8. Top each piece of salmon with half of the tomato avocado salsa and serve.
Tip for cutting corn off the cob: I don't know about your experience with corn in the kitchen, but any time I try to remove the kernels, I end up with most of them sprayed around the kitchen. Cut the corn in half first and the kernels will not fly as far.