Chili-rubbed Salmon with Zucchini and Sautéed Corn

Name: Chili-rubbed Salmon with Zucchini and Sautéed Corn
Yield: Serves 4
Ingredients: 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) frozen corn kernels (2 cups); 1 garlic clove, minced; 1/2 cup chopped scallions; 1 cup prepared fresh tomato salsa (half a 12-ounce container); Lime wedges, for garnish (optional)

December 14, 2011

Use any salsa you like in this dish: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores. To add more heat, cook 1/4 teaspoon red pepper flakes with the corn and garlic in step 3.

Recipe information

Yield
Serves 4

Ingredients

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) frozen corn kernels (2 cups)

1 garlic clove, minced

1/2 cup chopped scallions

1 cup prepared fresh tomato salsa (half a 12-ounce container)

Lime wedges, for garnish (optional)

Preparation

Step 1
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.
Step 2
Broil until the fish is opaque through-out and the zucchini is tender, 8 to 10 minutes.
Step 3
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.
Step 4
Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSalmon Fish Seafood Zucchini Squash Vegetable Corn Main Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes