Grilled Salmon with Elote Style Veggies

Method

Directions

1. 1
   Preheat the grill to medium-high heat (375-400 F)
2. 2
   Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
3. 3
   Brush corn and sliced zucchini with oil then sprinkle with salt, pepper, and chili powder.
4. 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 grilled marked and the corn is lightly charred. Rotate the corn and flip the zucchini, cooking another 5-6 minutes.
5. 5
   Add the salmon fillets to the grill skin-side down and cook for 10-12 minutes or until flesh is no longer opaque and it flakes easily with a fork.
6. 6
   When vegetables are tender and lightly charred, remove them to a plate (they may be done before the salmon is done depending on where they are on the grill).
7. 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.