Chili-rubbed salmon

By stacymd23

Ingredients

• 2 skinless salom fillets (ab 6 oz each)
• salt & pepper
• 1 teaspoons chili powder
• 1/2 lb medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (ab 1/2 inch thick)
• 1 Tablespoon olive oil
• 5 oz frozen corn kernels about 1 cup
• 1 garlic clove, minced
• 1/4 cup chopped scallions
• 1/2 cup prepared fresh tomato salsa
• lime wedges, optional

Details

Servings 2

Preparation

Step 1

1. Heat broiler; set a rack 4 inches from the heat. Rub the salmon all over with s&p. Arrange on a rimmed baking sheet; sprnkle the top of the fillets with 1/2 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining chili powder; and season with salt and pepper.

2. Broil until the fish is opaque throughout and the zucchini is tender; about 8 -10 minutes.

3, Meanwhile in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in the scallions and salsa; season generously with s&p.

4. Place the fillets on plates, and serve with zucchini and corn mixture