Shelly's Recipe

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN

Category: Fish and Seafood

1 pound small to medium zucchini
4 skinless salmon fillets (6 ounces each)
Coarse salt and freshly ground black pepper
2 teaspoons chili powder
1 tablespoon olive oil
2 cups frozen corn (see note)
1 garlic clove, minced
1/2 cup chopped green onions
1 cup prepared fresh tomato salsa
Lime wedges for garnish (optional)

Quarter zucchini lengthwise and cut crosswise into 3-inch spears (about 1/2-inch thick).

Heat broiler; set a rack 4 to 5 inches from heat.

Apply salt and pepper to salmon all over. Arrange on a large rimmed baking sheet. Sprinkle top of fillets with 1 teaspoon of the chili powder. Arrange zucchini around salmon. Sprinkle with remaining 1 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 large skillet, heat oil over high heat. Add corn and garlic and cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat; stir in green onions and salsa. Season to taste with salt and pepper.

Place fillets on plates and serve with zucchini and corn mixture. Garnish with lime wedges, if desired. Serves 4

Notes: The corn also is good on its own, without the salsa; increase amount of corn to 3 cups. Or substitute chopped fresh tomatoes for the salsa when in season.

To speed up cooking of corn, thaw first in microwave. Or use fresh corn, cut off the cob, when in season.