Im finding all sorts of ways to minimize my cooking time in the kitchen. That means more salads and fish because it takes very little time to cook. Salads dosen’t mean a bunch of leafy greens and raw veggies oh no! I love my salads substantial, crunchy and full of flavors. This meal has minimum effort and maximum flavor leaning toward more Mexican flavors. Raw tender zucchini with smoky roasted corn, sweet tomatoes, a little heat from the jalepeno, cilantro and lots of lime juice. Perfect midweek summer dinner. Delish!
Grilled Salmon with Corn Zucchini Salsa
- 1 ½ lbs Salmon wild caught preferred
- 1-2 tablespoon potlatch or taco seasoning
- sea salt and black pepper based on the seasoning
- a little olive oil
Zucchini Corn Salsa
- ¼ cup firmly packed cilantro chopped
- 2 ears of grilled corn, corn removed ( I did this directly over the gas rotating every 2 minutes.)
- 2 lightly firm avocados with a little give on the top near the stem, diced
- 1/2 small red onion diced
- 2 medium zucchini thinly sliced
- 1 pint baby tomatoes, halved
- 1 Jalapeño, seeded and diced
- 2 Limes, juiced
- sea salt as needed
- Freshly ground pepper
- Preheat the oven to 350 °F heat.
- On a large piece of foil, set salmon filet in the center. Drizzle with olive oil and sprinkle with seasoning of your choice. Bake the salmon for 15-20 minutes depending on the thickness of the piece.
- In a large bowl combine all ingredients for the salsa, mix well and set aside.
- Remove from the oven and check for doneness. Salmon should be opaque yet soft and flaky, not overly firm and dry.
- Serve salmon topped with salsa. eat right away.
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