Chili Salmon and Corn Salsa

I was on the bus back from work and I get a text message "do you want Salmon?". It was funny, fish was not something we had since summer. It sounded like a great idea! Dave had found a recipe with the idea of salmon, roasted zucchini, and corn salsa.

It turned out to be one of those funny things where had some varying ingredients and ideas of what this meal should actually be. Following recipes is a great way to get ideas and to get started. I like how they give you hints of how to prepare the food with cooking times and temperatures too. The recipe is how we got started and it isn't how we finished. It was a great success. I call these types of recipes experiments, but they are more pulling from past meals and the ingredients in the fridge to make a new delightful meal.

Salmon and Zucchini Shopping List:

• 2 salmon fillets (half a pound each)
• 1 zucchini quartered
• Chili powder
• S&P

Putting it together - Salmon and Zucchini:

1. Preheat the oven to broil on high.
2. Take the two salmon fillets and zucchini and salt and pepper them.
3. Rub the salmon with chili powder.
4. On the highest rack slide in the salmon and zucchini and cook for 8-10 minutes (mine was closer to 10).

Corn Salsa Shopping List:

• Half an onion
• Half a red pepper
• Half a tomato
• Half a bag of frozen corn
• 1 clove of garlic pressed
• Fresh parsley - 2 tablespoons roughly chopped
• Fresh spinach
• S&P
• Red pepper flakes

Putting it together - Corn Salsa:

1. Dice the onion, red pepper, and tomato.
2. Coat a frying pan with a light oil, heat up for 30 seconds and add the diced onion, red pepper, and 2 dashes of red pepper flakes

3. After a minute to a minute and a half add the tomato, fresh parsley, pressed garlic, and S&P. Let cook for another minute.
4. Add the frozen corn, stir it around and sizzle for a minute.

5. Add the spinach  so it is sitting high above the food. It cooks down significantly. The amount you add depends on how much you'd like to eat.

6. Take it off the heat after the spinach begins to wilt with a cover ON. The most important part of the corn salsa is to let the onion and red pepper to remain a bit crunchy. So the corn and spinach will cook in the remaining heat.

Notes:

It took the same amount of time for the corn salsa and salmon to cook (after minimal prep time).

Make sure to taste the corn salsa as you go- adding all the spinach will require a little extra salt.

If you don't like the amount of onion, be sure to adjust it to your taste, also, try scallions for a more mild flavor.

You can add the tomato cold and not cook it for a fresher texture and flavor.