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Chili-Rubbed Salmon with Zucchini and Sauteed Corn

8

You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 2 teaspoons chili powder
  • 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
  • 2 tablespoons olive oil
  • 2 packages (10 ounces each) frozen corn kernels (4 cups)
  • 2 garlic cloves, minced
  • 1 cup chopped scallions
  • 1 container (16 ounces) prepared fresh tomato salsa (2 cups)
  • Lime wedges, for garnish (optional)

Directions

  1. Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.

  2. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.

  3. Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

Cook's Notes

For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.

Reviews Add a comment

  • liz_alchemist
    25 JUN, 2012
    This recipe is great, but the ingredients should be modified to reflect the fact that only half of the corn mixture is used. I usually end up forgetting and eating twice the corn.
    Reply
  • Eviebelle
    19 MAR, 2012
    My husband describes every meal I make as either "good" or "pretty good." Tonight, he said the corn was "a masterpiece." The salmon, however, was "good," and the zucchini was "pretty good." Overall, I'd call this recipe a winner. :-)
    Reply
  • comwilso
    17 NOV, 2009
    This is a weekly dinner staple! It is really delicious and fast!
    Reply
  • coserencampo
    5 AUG, 2008
    Sounds gorgeous - I've solved tomorrow's lunch problem!
    Reply
  • FirkinGirl
    5 AUG, 2008
    Coming from British Columbia...I would hope that the salmon you are using is 'wild stock'. Atlantic salmon is really farm fish. And I'd like to know what kind of salmon: Pink, SOCKEYE, Chum, Red or Whie Spring. I would use SOCKEYE, the creme de la creme of the salmon family. Mildred Cook
    Reply
  • FirkinGirl
    5 AUG, 2008
    Coming from British Columbia...I would hope that the salmon you are using is 'wild stock'. Atlantic salmon is really farm fish. And I'd like to know what kind of salmon: Pink, SOCKEYE, Chum, Red or Whie Spring. I would use SOCKEYE, the creme de la creme of the salmon family. Mildred Cook
    Reply
  • cbdempsey
    5 AUG, 2008
    if you awnt to use fresh corn do you boil the corn first?
    Reply
  • sandygluck
    4 AUG, 2008
    Zan, This is one of my summertime favorites - it's terrific with fresh corn too.
    Reply
  • Zan
    6 JUN, 2008
    Really delicious and super easy. A painless way to get your family to eat both fish and lots of vegetables. What else could you want?
    Reply