Ingredients: |
Ingredients: Sweet Corn 2 Large Ears or Equivalent
2 Large Tomatoes, cut in 3/4 inch diced
2 Avocados peeled, seeded and cut in 1/2 inch diced
6 tbsp. finely chopped Red Onion
2 Tbsp. chopped fresh parsley leaves
2 tbsp. extra virgin Olive Oil
1 tbsp .Salt
1/2 tsp. freshly ground white pepper
4 6-8 oz Salmon fillets with skin
1 tbsp. Olive oil
1/2 tsp. Essence
4 sprigs Parsley
Essence ( Bayou Creole Seasoning)
2 1/2 tbsp. Paprika
2 tbsp. Salt
2 tbsp Garlic Powder
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tbsp. Cayenne Pepper
1 tbsp. dried Oregano
1 tbsp. dried Thyme
1 lb. large Asparagus trimmed
3 tbsp extra-virgin Oil
3/4 tsp. coarse Salt
1/4 tsp. ground Black Pepper
1/2 tsp. fresh Lemon Juice
2 tsp. Chopped Garlic
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Directions: |
Directions:1. Cut corn off cobb (or warmed nibletts ) add / tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp of salt, and 1/4 tsp of pepper. Toss and set aside.
2. Preheat grill to medium-high heat. Lightly brush fillets with olive oil and season each on the flesh side with 1/8 tsp. of Essence and 1/4 tsp of the remaining salt and a pinch of the remaining white pepper. Add to grill with skin side down and cook until skin is crisp. 4 minutes +- Turn and cook until Salmon is pink and opaque 4 minutes +-.
3. Place grilled fillets down center of Grilled Asparagus. Spoon fresh relish over the fish and garnish with sprig of parsley and serve immediately.
Toss Asparagus with Oil to coat well and add Salt, Pepper, place on grill in single layer cook, turning until marked and tender, about 12 to 15 minutes. Transfer to platter sprinkle with lemon juice and garlic and Toss Well. Cover with aluminum foul and let set 4 minutes before serving.
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