Salmon with Calabacitas (Mexican Style Zucchini)

INGREDIENTS:
• 2 salmon filets (about 6 oz each)
• 2 medium zucchini 1/2” dice
• 3/4-1 cup fresh, frozen or canned corn
• 1/2 cup roasted tomatoes diced
• A few springs of Cilantro for garnish
• Grated Cotija for garnish
• 4 Tbsp Olive or neutral oil
• 1/2 tsp Adobo seasoning
• 2 Tbsp Chipotle Butter**
• 2 tsp taco seasoning*
*TACO SEASONING BLEND:
• 1 Tbsp Chili powder
• 1-1/2 tsp Ground cumin
• 1 tsp Salt
• 1 tsp Black pepper
• 1/2 tsp Paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Dried oregano
• 1/4 tsp Cayenne pepper

INSTRUCTIONS:
1. Season flesh side of salmon filets with adobo.
2. Heat pan on medium heat with 2 Tbsp olive oil. Place salmon skin side up and cook 4 to 6 minutes on the first side, then flip and cook for 2-3 more minutes or until it reaches an internal temperature of 125°F to 130°F (for medium).
3. Place salmon on dish to rest. Top each filet with about 1 Tbsp Chipotle Butter Garnish. (Recipe Below)
4. For the Calabacitas: In a large frying pan over medium-high heat add 2 Tbsp Olive Oil. Add zucchini to hot pan and stir occasionally until slightly browned. About 3-4 minutes. Then add the corn plus tomatoes and cook for another few minutes until heated through.
5. Remove from heat and garnish with cilantro and Cotijo.

CHIPOTLE BUTTER RECIPE:
• 1 stock of butter (1/2 cup), softened to room temperature
• 1 to 2 chipotle peppers in adobo sauce, finely minced (plus 1 teaspoon of the adobo sauce for extra smokiness)
• 1 tsp fresh lime juice
• 2 Tbsp fresh cilantro, finely chopped
• 1 small garlic clove, minced
• Pinch of salt, to taste

INSTRUCTIONS:
1. Mash and stir vigorously or use hand blender until smooth.
2. Spoon butter onto parchment paper or plastic wrap and roll into a log. Twist the ends closed and refrigerated until firm.
3. Slice 2 pieces (about a Tbsp each) and bring to room temperature. Then place one on each salmon filet while resting.