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
- Preheat the grill to medium-high heat (375-400F)
- Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
- Brush corn and sliced zucchini with oil, then sprinkle with salt, pepper, and chili powder.
- 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.
- 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.
- 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).
- 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.