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! This gluten-free elote recipe was developed by The Real Food Dietitians via bristolybaysockeye.org.
Grilled Salmon with Veggies
Grilled Salmon with Elote Style Veggies
4 salmon fillets (1-1 1/4 lbs.)
1/4 tsp. salt
cracked black pepper
1 tsp. olive oil
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
Grilled Elote Style Vegetables
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.