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.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

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

Directions

1. 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.
2. Preheat grill to medium high.
3. 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.
4. Serve with relish on top with the grilled asparagus.