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As salmon season kicks off this month with fresh, wild King Salmon from Alaska now available, I've been looking for some new salmon recipes. So far one of the best yet is this one from chef Emeril Lasasse. The only restaurant of Emeril's I've ever been to is Delmonico Steakhouse in Las Vegas and it was a wonderful experience. His bold Cajun flavors I think are best displayed with seafood - and this recipe is no exception. A nice crisp, white goes well with this dish.

Time: 20 minutes

Serves: 4

Ingredients:
2 cups corn kernels
2 large Creole or other vine-ripened tomatoes, cored and cut into 3/4 inch dice
2 Hass Avocados, peeled, seeded and diced
6 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 six-ounce salmon fillets, with the skin
1 tablespoon olive oil
1/2 teaspoon Emeril's Original Essence
Lemon wedges, for serving

Directions:
1. In a mixing bowl combine the corn, tomatoes, avocados, onions, extra virgin olive oil, lemon juice, 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Toss to combine and set aside.
3. Position the grill to the open grill position and preheat to the "max" setting.
4. Lightly brush the salmon fillets with the olive oil and season with the remaining salt, pepper, and Essence.
5. Place the fillets on the grill, skin-side down, and cook until the skin is crisp, 12 to 15 minutes.
6. Turn and cook the fillets until opaque and medium-rare, about 3 to 4 minutes longer, depending on the thickness of the fillets.
7. To serve, place the fillets ono the centers of the 4 plates, then spoon some of the relish over the top.
8. Garnish with lemon wedges.