Chili-Rubbed Salmon with Warm Zucchini & Corn Salad

Chili-rubbed salmon is pan-seared until flaky, then served over a warm sautéed salad of zucchini, corn, shallot, and green onions with bright lime for garnish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Trim off and discard the ends of the zucchini; using a box grater, coarsely grate the zucchini. Transfer to a colander (with a bowl underneath) and season with 1/4 tsp salt; set aside to drain.

Step 3

Preheat a skillet over medium-high heat.

Step 4

While the skillet heats up, pat the salmon fillets dry with paper towels and place on a plate; season with 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Step 5

Once the skillet is hot, add 1/2 tbsp virgin coconut oil and swirl to coat the bottom.

Step 6

Place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer to a plate and cover with foil to keep warm.

Step 7

While the salmon cooks, trim off and discard the ends of the shallot; peel and mince the shallot. Transfer to a small bowl.

Step 8

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle and transfer to a small bowl.

Step 9

Once the salmon has been transferred, reduce the heat to medium. Add 1/2 tbsp virgin coconut oil and the shallots to the skillet; cook, stirring frequently, until softened, 30 to 60 seconds.

Step 10

Once the shallots have softened, add the corn to the skillet; cook, stirring frequently, until warmed through and lightly charred, 1 to 2 minutes.

Step 11

Cut the lime into 4 wedges.

Step 12

Add the drained zucchini and about 3/4 of the green onions (save the rest for garnishing) to the skillet; season with 1/4 tsp chili powder, 1/4 tsp salt, and 1/8 tsp black pepper. Increase the heat to medium-high and cook until the zucchini is heated through, 2 to 3 minutes.

Step 13

To serve, divide the zucchini and corn salad between plates or bowls, top with the salmon fillets, and garnish with the remaining green onions and lime wedges.