How To Make Grilled Salmon with Charred Corn Salsa & Zucchini | #StayHome With Chef Josh Capon

corn

🥗Healthier: quinoa

💰Cheaper: frozen corn

Frozen corn is often less expensive and convenient.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical cooking oil.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and often cheaper.

Start by grilling the corn with the husk on, no olive oil, salt, or pepper.

Grill the corn until it chars nicely and gives color.

Slice the zucchini on a thick bias (angle) so it doesn't disappear on the grill.

Toss the red onion in olive oil, salt, and pepper.

Prepare a large jalapeño pepper, removing seeds if less spice is desired.

Rub olive oil on the zucchini and season with salt and pepper on both sides.

Grill the zucchini and red onion until cooked through, hearing the sizzle as it cooks.

Dice the charred corn off the cob into a bowl after grilling.

Add cherry tomatoes to the bowl with the corn.

Dice the jalapeño and add it to the bowl, adjusting spice level by including or excluding seeds.

Chop red onions and add to the salsa mixture, keeping it a little coarse.

Squeeze fresh lime juice over the salsa mixture, slicing the lime down the side to avoid seeds.

Mix the salsa together, adding cilantro or substituting with parsley or chives if desired.

Cook the salmon to a medium-rare preference, or to your liking.

Plate the dish with grilled zucchini, a salmon fillet, and a generous scoop of salsa on top.

Add lemon slices on the side for extra citrus if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens