Recipes Ingredients Seafood Recipes Salmon Recipes Chili-Rubbed Salmon with Zucchini and Sauteed Corn 3.8 (9) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. 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 ½ 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 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. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes. 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. Rate it Print