Chili Rubbed Salmon With Zucchini And Sauteed Corn Recipes

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FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN



Chili-Rubbed Salmon with Zucchini and Sauteed Corn image

You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g

CHILI RUBBED SALMON



Chili Rubbed Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons vegetable oil
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt

Steps:

  • Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHILI-RUBBED SALMON



Chili-Rubbed Salmon image

Categories     Bake     Low Carb     Salmon     Hot Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 large dried ancho chilies * (about 1 ounce)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons coarse salt
1 teaspoon sugar
1 large garlic clove, pressed
1 teaspoon chopped canned chipotle chilies**
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon (about) water
4 6-ounce salmon fillets with skin
Lime wedges

Steps:

  • Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
  • Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
  • *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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