When farmers markets are brimming with sublime summer squash and sweet, juicy corn, it's only natural to wish that summer could go on forever. Alas, everything comes and goes in the end, and that means it's important to make the most of what's out there before it's all gone. So here's a quick, simple, and delicious dinner idea for a busy weeknight.
See all zucchini recipes.
- 1 Cup finely diced Mexican squash (or summer squash of your choice)
- 3 Tablespoons olive oil
- Two 6- to 8-ounce salmon fillets
- Kosher salt and freshly ground black pepper, to taste
- 1 ear corn, husked, kernels removed from the cob
- 1/2 Cup diced grape tomatoes
- 1/2 Cup cilantro, chopped
- 2 dried bird's-eye (Thai) chile peppers, chopped finely
- Juice of 1/2 lime
Preheat the oven to 450 degrees.
Spread the zucchini out on a baking dish or sheet, coat with 1 tablespoon of the olive oil, and roast for 20 minutes.
Meanwhile, heat the remaining oil in a skillet large enough to hold both fillets over high heat until almost smoking. Season the fillets with salt and pepper, to taste. Add the fillets skin side down and sear until the skin is crisp, the flesh along the sides turns opaque, and the fillets release easily, about 4 minutes.
Using a fish spatula and your other hand, carefully flip the fillet. Cook the other side for 4 minutes. (For medium rare, aim for an internal temperature of about 135 degrees.) Remove from the heat.
Mix all of the remaining ingredients together in a bowl and combine with the roasted zucchini. Season with salt and pepper, to taste. Serve the salsa on top of the fish.