Grilled Salmon with Elote Style Veggies
Grilled salmon with a side of zesty corn and zucchini is a perfect mid-summer meal – or make it inside on a grill pan and enjoy it year-round!
by
The Real Food Dietitians
Ingredients
- Grilled Salmon:
- 4 salmon fillets (1-1 1/4 lbs.)
- 1/4 tsp. salt
- cracked black pepper
- 1 tsp. olive oil
- Grilled Elote Style Vegetables:
- 4 small (or 2 large) ears of corn, husks removed
- 4 small zucchini, cut lengthwise into “planks”
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 ounces Cotija cheese, crumbled
- Juice + zest of 1 lime
- 1 cup fresh cilantro, chopped
- Salt and Pepper, to taste
- Lime wedges for serving
- Optional: Sliced avocados for serving
- Prep time
- 15 minutes
- Cook time
- 20 minutes
Instructions
- Preheat the grill to medium-high heat (375-400 F)
- 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 grilled marked and the corn is lightly charred. Rotate the corn and flip the zucchini, cooking another 5-6 minutes.
- 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.
- 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).
- 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.