GRILLED SALMON WITH CORN,TOMATO & AVOCADO RELISH
Oh my.... this relish is good on any type of fish, we tried it on DH's trout... yummmm. Recipe calls for fresh corn, but frozen is okay too. If using fresh corn, you'll need 2 ears, cooked and removed from ears. Given to me by DS's sweetheart.
Provided by BakinBaby
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
- Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
- Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
- Serve with corn,tomato avacado relish -- YUMMMMMMY.
Nutrition Facts : Calories 539.6, Fat 33, SaturatedFat 5, Cholesterol 78.2, Sodium 141.4, Carbohydrate 25.8, Fiber 9.3, Sugar 3.1, Protein 39.5
GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON
Celebrate the summer season with this grilled side of salmon, perfect for a crowd. Stuffed with creamy sweet corn and slathered with a bright green herb butter, it is as beautiful as it is delicious.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
- Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
- Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
- Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
- Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.
GRILLED SALMON WITH CORN, TOMATO, AND AVOCADO RELISH
This is an Emeril's recipe I got off the Food Network site. For something so simple, this is SO tasty!! Grilled asparagus goes well with this.
Provided by Meekocu2
Categories Corn
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 712.4, Fat 39.3, SaturatedFat 5.8, Cholesterol 165.4, Sodium 1391.9, Carbohydrate 24.5, Fiber 10.5, Sugar 3.9, Protein 68.1
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
TOMATO, AVOCADO AND GRILLED CORN SALAD
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.
Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
GRILLED CORN, AVOCADO AND TOMATO SALAD
Delicious summer salad - adapted from food network! I didn't include this in the recipe but I like to toast my own french bread croutons and toss them in!
Provided by sugarmagnolias
Categories Vegan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Nutrition Facts : Calories 215.1, Fat 14.8, SaturatedFat 2.1, Sodium 162, Carbohydrate 21.6, Fiber 5.8, Sugar 8, Protein 3.3
AVOCADO AND CORN SALSA
Provided by Steven Raichlen
Categories Condiment/Spread Tomato Vegetable Appetizer No-Cook Super Bowl Backyard BBQ Avocado Corn Summer Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 3 cups
Number Of Ingredients 8
Steps:
- 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
- 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
- 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
GRILLED SALMON WITH AVOCADO SALSA
"I'm not usually a seafood fan, but I ordered a similar salmon dish at a restaurant, and I couldn't stop eating it. My recipe re-creation has become a favorite with family and friends." -Renee McIlheran, Lockport, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.
Nutrition Facts : Calories 301 calories, Fat 21g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 295mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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