Best 4 Chili Rubbed Salmon With Zucchini And Sautéed Corn Recipes

**Savor the tantalizing flavors of our chili-rubbed salmon, a culinary masterpiece that harmonizes the bold zest of chili with the delicate texture of succulent salmon. This delectable dish is accompanied by a medley of sautéed corn and zucchini, a vibrant symphony of colors and flavors that elevate the salmon to a whole new level. With every bite, you'll embark on a culinary journey, immersing yourself in a delightful dance of textures and flavors that will leave your taste buds craving more.**

**Our carefully curated recipes guide you through the culinary process, ensuring that you can recreate this restaurant-quality meal in the comfort of your own kitchen. From selecting the freshest ingredients to mastering the art of chili-rubbing, grilling, and sautéing, we've got you covered. So, prepare to tantalize your senses with this extraordinary chili-rubbed salmon, complemented by the vibrant flavors of zucchini and sautéed corn.**

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE

Red Chile Rubbed Salmon with Toasted Corn Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chile powder
2 teaspoons cumin
2 tablespoons brown sugar
1 teaspoon cinnamon
Olive oil
4 salmon steaks, about 6 ounces each
Salt and pepper
2 ears corn, husk removed
1/4 cup fresh lime juice
1 jalapeno, grilled, seeded and chopped
1 tablespoon honey
1/4 cup olive oil
Salt and freshly ground pepper
2 green onion, finely sliced (white and 2 inches of the green)
3 tablespoons chopped cilantro

Steps:

Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

SAUTEED SALMON WITH SWEET CORN

Sauteed Salmon With Sweet Corn image

Provided by Bryan Miller

Categories dinner, weekday, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 clove garlic, peeled
3 tablespoons olive oil
4 cups tightly packed spinach leaves, washed and dried
Salt and freshly ground pepper to taste
4 tablespoons unsalted butter
8 shiitake mushrooms, stemmed (halved or quartered if large)
2 cups fresh sweet corn
4 skinless salmon fillets (3 to 4 ounces each)
3 tablespoons finely diced chives
Balsamic vinegar sauce (see recipe)

Steps:

Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the right salmon: Look for wild-caught, sustainably sourced salmon that is fresh or frozen. If using frozen salmon, thaw it in the refrigerator overnight or under cold water for 30 minutes.
Make sure the chili rub is evenly distributed: Rub the chili rub generously all over the salmon, ensuring it is evenly coated.
Cook the salmon to perfection: Cook the salmon until it is cooked through but still moist and flaky. The internal temperature should reach 145°F (63°C).
Roast the vegetables: Roast the zucchini and corn until they are tender and slightly charred. This will bring out their natural sweetness and flavor.
Make the corn salsa: Combine the roasted corn, red onion, cilantro, and lime juice to make a flavorful and refreshing salsa.
Serve the salmon with the vegetables and salsa: Serve the chili-rubbed salmon with the roasted zucchini and corn, and top with the corn salsa. Enjoy!

Conclusion:

This chili-rubbed salmon with zucchini and sautéed corn is a delicious and healthy meal that is perfect for any occasion. The chili rub gives the salmon a smoky and flavorful crust, while the roasted vegetables and corn salsa add a refreshing and flavorful touch. This dish is sure to be a hit with everyone at your table.