CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTéED CORN

Chili-rubbed Salmon with Zucchini and Sautéed Corn image

Yield Serves 4

Number Of Ingredients 10

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)

Steps:

Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.
Broil until the fish is opaque through-out and the zucchini is tender, 8 to 10 minutes.
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 the heat. Stir in the scallions and salsa; season generously with salt and pepper.
Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.