Chili-rubbed Salmon with Zucchini and Sauteed Corn Recipe

Name: Chili-rubbed Salmon with Zucchini and Sauteed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the broiler; set a rack 4 inches from the heat.
2
Rub the salmon all over with salt and pepper.
3
Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder.
4
Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.
5
Broil until the fish is opaque through-out and the zucchini is tender, 8 to 10 minutes.
6
Meanwhile, in a large skillet, heat the oil over high heat.
7
Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes.
8
Remove from the heat.
9
Stir in the scallions and salsa; season generously with salt and pepper.
10
Place the fillets on plates, and serve with the zucchini and the corn mixture.
11
Garnish with lime wedges, if desired.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Chili-rubbed Salmon with Zucchini and Sauteed Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-rubbed Salmon with Zucchini and Sauteed Corn

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