If you’re not ready to let go of summer quite yet, this grilled salmon recipe makes great use of seasonal vegetables!

Ingredients

  • Grilled Salmon

  • 4 Salmon Fillets
  • 1/4 tsp. salt
  • Cracked black pepper
  • 1tsp. olive oil
  • Grilled Elote Style Vegetables

  • 4 small (or 2 large) ears of corn, husks removed
  • 4 small zucchini, but lengthwise into planks
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3oz. cotija cheese, crumbled
  • Juice and zest of 1 lime
  • 1 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • Lime wedges for serving
  • Sliced avocado for serving (optional)

Directions

  1. Preheat the grill to medium-high heat (375-400F)
  2. Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
  3. Brush corn and sliced zucchini with oil, then sprinkle with salt, pepper, and chili powder.
  4. When the grill is hot, place the corn and zucchini over the hottest part of the grill and cook for 5-6 minutes or until zucchini is grill-marked and the corn is slightly charred. Rotate the corn and flip the zucchini, cooking for another 5-6 minutes.
  5. Add the salmon fillets to the grill skin-side down and cook for 8-10 minutes or until flesh is no longer opaque and it flakes easily with a fork.
  6. When vegetables are tender and slightly charred, remove them to a plate (they may be done before the salmon is done, depending on where they are on the grill).
  7. Cut corn kernels from the cob and dice grilled zucchini into 1/4-inch cubes. Place in a bowl, toss with lime juice and zest, cotija cheese, and fresh cilantro. Taste and adjust seasonings as needed (salt, pepper, chili powder). Serve vegetables over salmon with lime wedges.
Sockeye with elote-style veggies