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Gallery Chili-Rubbed Salmon with Zucchini and Sauteed Corn Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 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 2 packages (10 ounces each) frozen corn kernels (4 cups) 2 garlic cloves, minced 1 cup chopped scallions 1 container (16 ounces) prepared fresh tomato salsa (2 cups) Lime wedges, for garnish (optional)

Cook’s Notes For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.

Gallery Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 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 2 packages (10 ounces each) frozen corn kernels (4 cups) 2 garlic cloves, minced 1 cup chopped scallions 1 container (16 ounces) prepared fresh tomato salsa (2 cups) Lime wedges, for garnish (optional)

Directions

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.

Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.

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.

Cook’s Notes For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.

Cook’s Notes

For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.

Reviews (9)

 Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        5    2 star values:        0    1 star values:        0

Reviews (9)

Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        5    2 star values:        0    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/25/2012   This recipe is great, but the ingredients should be modified to reflect the fact that only half of the corn mixture is used. I usually end up forgetting and eating twice the corn.  

Martha Stewart Member     Rating: Unrated       03/19/2012   My husband describes every meal I make as either "good" or "pretty good." Tonight, he said the corn was "a masterpiece." The salmon, however, was "good," and the zucchini was "pretty good." Overall, I'd call this recipe a winner. :-)  

Martha Stewart Member     Rating: Unrated       11/17/2009   This is a weekly dinner staple! It is really delicious and fast!  

Martha Stewart Member     Rating: Unrated       08/05/2008   Sounds gorgeous - I've solved tomorrow's lunch problem!  

Martha Stewart Member     Rating: Unrated       08/05/2008   Coming from British Columbia...I would hope that the salmon you are using is 'wild stock'. Atlantic salmon is really farm fish. And I'd like to know what kind of salmon: Pink, SOCKEYE, Chum, Red or Whie Spring. I would use SOCKEYE, the creme de la creme of the salmon family. Mildred Cook  

Martha Stewart Member     Rating: Unrated       08/05/2008   if you awnt to use fresh corn do you boil the corn first?  

Martha Stewart Member     Rating: Unrated       08/04/2008   Zan, This is one of my summertime favorites - it's terrific with fresh corn too.  

Martha Stewart Member     Rating: Unrated       06/06/2008   Really delicious and super easy. A painless way to get your family to eat both fish and lots of vegetables. What else could you want?

    Martha Stewart Member

    Rating: Unrated 06/25/2012

This recipe is great, but the ingredients should be modified to reflect the fact that only half of the corn mixture is used. I usually end up forgetting and eating twice the corn.

Rating: Unrated

Rating: Unrated 03/19/2012

My husband describes every meal I make as either “good” or “pretty good.” Tonight, he said the corn was “a masterpiece.” The salmon, however, was “good,” and the zucchini was “pretty good.” Overall, I’d call this recipe a winner. :-)

Rating: Unrated 11/17/2009

This is a weekly dinner staple! It is really delicious and fast!

Rating: Unrated 08/05/2008

Sounds gorgeous - I’ve solved tomorrow’s lunch problem!

Coming from British Columbia…I would hope that the salmon you are using is ‘wild stock’. Atlantic salmon is really farm fish. And I’d like to know what kind of salmon: Pink, SOCKEYE, Chum, Red or Whie Spring. I would use SOCKEYE, the creme de la creme of the salmon family. Mildred Cook

if you awnt to use fresh corn do you boil the corn first?

Rating: Unrated 08/04/2008

Zan, This is one of my summertime favorites - it’s terrific with fresh corn too.

Rating: Unrated 06/06/2008

Really delicious and super easy. A painless way to get your family to eat both fish and lots of vegetables. What else could you want?

All Reviews for Chili-Rubbed Salmon with Zucchini and Sauteed Corn

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chili-Rubbed Salmon with Zucchini and Sauteed Corn

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest