Grilled Salmon With Corn, Tomato, And Avocado Relish

• 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

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.

frozen corn, vine ripe tomatoes, avocados, red onions, parsley, olive oil, lemon juice, salt, fresh ground pepper, salmon, olive oil

Taken from www.food.com/recipe/grilled-salmon-with-corn-tomato-and-avocado-relish-381549 (may not work)