salmon with sweet corn, tomato, and avocado relish... 20 minutes

the goods:

2 ears corn, husks and silks removed
2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
2 avocados, halved, pitted, and cut into 3/4-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 4 skin-on salmon fillets
1/2 teaspoon Creole seasoning



In a large pot of boiling water, cook corn until tender, 4 to 5 minutes. Let corn cool enough to handle. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss gently to combine.



Heat frill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes. Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more.



Serve salmon with corn relish.