Friday, February 10, 2012

Creole Spiced Chicken or Salmon with Southwest StyleCorn and Avocado Relish

My hubby does cook.  When he does cook, he cooks amazing things.  I like it when he cooks, getting a break every now and again is awesome.  This yummy recipe would be great to make for your Valentine, it is easy and looks super impressive!  Not to mention that it is good for you, which always is a plus :)

Creole Spiced Salmon (or Chicken) with Southwest Style Corn and Avocado Relish

  • 2 large ears fresh yellow corn, peeled and silk removed
  • 1 large red bell pepper, diced
  • 1-2 Hass avocados, peeled, seeded and cut into 1/2-inch dice (use as much or as little as you like)
  • 6 tablespoons finely chopped red onions
  • 1/4 cub chopped fresh cilantro (again, to your liking)
  • 1 jalapeno, seeded and finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 4 (6-ounce) salmon fillets with the skin (or substitute boneless, skinless chicken breasts)
  • 2 tablespoons extra-virgin olive oil
  • Tony Chachere's Creole seasoning
  • Grilled Asparagus with Garlic, recipe follows
Place corn on grill with medium-high heat.  Grill until kernels begin to caramelize, turning every few minutes. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the bell pepperavocados, onions, cilantro, jalapeno, olive oil, lemon juice, and salt and pepper to taste. Toss to combine and set aside.
Preheat the grill to medium-high heat.
Lightly brush the fillets with the olive oil and season each on the flesh side liberally with Creole seasoning. Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish and serve immediately.

Grilled Asparagus with Garlic:
  • 1 pound large asparagus, woody ends trimmed*
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons chopped garlic

Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt and pepper and toss to coat evenly.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.

Yield: 4 servings

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.
Recipe Source:  adapted from Emeril Lagasse via Food Network

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