Chili-Rubbed Salmon with Zucchini and Sautéed Corn

  •     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
  •     4 cups corn kernels (cook corn ahead of time and cut kernels off of corn cobs)
  •     2 garlic cloves, minced
  •     1 cup chopped scallions
  •     1 container (16 ounces) prepared fresh tomato salsa (2 cups)
  •     Lime wedges, for garnish (optional)


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.

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