Chili-Rubbed Salmon with Zucchini and Sauteed Corn
4 skinless salmon fillets (6 ounces each)
Coarse salt and fresh ground pepper
2 teaspoons chili powder
1 pound medium zucchini (quartered lengthwise, cut crosswise into 3-inch spears, about 1/2 inch thick)
1 tablespoon olive oil
1 package (10 ounces) (2 cups) frozen corn kernels
1 clove garlic (minced)
1/2 cup chopped scallions
1 cup prepared fresh tomato salsa (half a 12-ounce container)
Lime wedges, for garnish (optional)
Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.
Broil until the fish is opaque throughout and the zucchini is tender, 8 to 10 minutes.
Meanwhile, in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from the heat. Stir in the scallions and salsa; season generously with salt and pepper.
Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.
This recipe is also linked to...
It's a Blog Party's Fall Fest Recipes 2011