Tonight is the longest and darkest night of the year. Brighten things up with a meal that is fresh, colorful, and spicy. Gorgeous salmon fillets paired with a fragrant salsa makes for a succulent and scrumptious meal. The salmon is rubbed with chili and placed on a bed of zucchini. While this broils in the oven, a chunky salsa of corn and garlic is sauteed on the stove. The entire meal is ready in about twenty minutes and pairs nicely with a crisp white wine. Want the recipe? Please
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)
- 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 the corn salsa. Garnish with lime wedges, if desired.