Chili-Rubbed Salmon with Warm Zucchini & Corn Salad

Directions

1. Wash and dry all fresh produce.
2. Coarsely grate the zucchini, then transfer to a colander with a bowl underneath and season with salt to drain.
3. Heat a skillet over medium-high heat.
4. Pat the salmon dry and season with chili powder, salt, and pepper.
5. When the skillet is hot, add coconut oil and swirl to coat the bottom, then place the salmon skin-side down and cook until opaque and flaky, about 3–4 minutes per side; transfer to a plate and cover with foil to keep warm.
6. In the same skillet, trim and mince the shallot and transfer to a small bowl.
7. Slice the green onions into 1/4-inch pieces and place in another small bowl.
8. Reduce heat to medium and add more oil and the shallots; cook, stirring, until softened, 30–60 seconds.
9. Add the corn to the skillet and cook, stirring, until warmed through and lightly charred, 1–2 minutes.
10. Cut the lime into 4 wedges.
11. Add the drained zucchini and most of the green onions to the skillet, season with chili powder, salt, and pepper, then cook until the zucchini is heated through, 2–3 minutes.
12. Divide the zucchini and corn salad between plates, top with the salmon, and garnish with the remaining green onions and lime wedges.