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 notes

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