MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

2 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

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

Prep: 25 minutes
Total: 25 minutes

Ingredients

Serves 4

  • 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.
From Everyday Food, October 2005

Menus That Include This Recipe

    More Ideas Like This

      Contributors' Comments Add Comment

      Also Try...

      Next
      Prev
      • Roasted Salmon
      • Chilled Tomato Soup
      • Prosciutto-Wrapped Cod
      • Salmon Steak
      • Fast Chicken Fajitas
      • Asian Beef Skewers
      • Chili-Rubbed Steak
      • Flank Steak
      • Spicy Honey-Basil Salmon
      • Roasted Salmon
      • Chilled Tomato Soup
      • Prosciutto-Wrapped Cod
      • Salmon Steak
      • Fast Chicken Fajitas
      • Asian Beef Skewers
      • Chili-Rubbed Steak
      • Flank Steak
      • Spicy Honey-Basil Salmon

       

      Today on MarthaStewart.com