Servings: Serves 4
- 4 salmon fillets (1-1 ¼ lbs.), preferably Bristol Bay Sockeye Salmon
- ¼ teaspoon fine salt
- Pinch of black pepper
- 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
- 4 small (or 2 large) ears of corn, husks removed
- 4 small zucchini, end removed and cut lengthwise into ‘planks’
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 3 ounces cotija cheese, crumbled (may substitute feta or omit for dairy-free)
- Juice + zest of 1 medium lime
- 1 cup fresh cilantro, chopped
- Salt and Pepper, to taste
- Optional for Serving: Sliced avocados and lime wedges
- Preheat the grill to medium-high heat (375-400℉)
- Brush the salmon fillets with 1 teaspoon oil and sprinkle with salt and pepper. Set aside.
- Brush the corn and sliced zucchini with the remaining 1 tablespoon oil then sprinkle with salt, pepper, cumin 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 or until corn is tender.
- 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 ¼-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.
- Serving Size: ¼ recipe (without avocado)
- Calories: 463
- Fat: 25g
- (Sat Fat: 6g)
- Sodium: 512mg
- Carbohydrate: 18g
- (Fiber: 4g
- Sugar: 4g)
- Protein: 44g