Salmon w/ Sweet Corn, Tomato & Avocado Relish

Ingredients:
2 ears of corn, husks and silks removed
2 vine ripened tomatoes, cored and cut into 3/4 inch pieces
2 avocados, halved, pitted, and diced
1/2 small red onion, finely chopped
2 Tablespoons finely chopped fresh parsley (I omitted)
3 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
coarse ground salt and pepper
4 skin on salmon fillets
1/2 teaspoon Creole seasoning

Directions:
n a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl. Using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 Tablespoons of oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.

Heat grill to medium high (I used the George Foreman, but didn't close the lid when cooking). 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, 4-5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in the center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.