Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

Makes 4 servings

Tracy

I stole this one from Rachel Ray. It is my favorite “we are having company over for dinner” meal.

ingredients

4 tbs. extra virgin olive oil
1 med. red onion, chopped
2 large garlic cloves, chopped
1/2-1 tsp. red pepper flakes
1 tsp. ground cumin
salt and pepper to taste
Juice of 2 limes
3 tbs. honey
1 tsp. chili powder
4 6oz. salmon fillets
1 red bell pepper, chopped
10 oz. corn kernels
1/2 cup chicken stock
1 15oz. can of black beans
6 cups baby spinach
2-3 tbs. fresh cilantro, chopped (unless you think it tastes like soap, then it’s optional)

1
Preheat a medium skillet over medium heat with 2 tbs. of the extra virgin olive oil. Add onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
2
While the onions are cooking, preheat a medium skillet over medium high heat with the remaining extra virgin olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime/honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.
3
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro (if you are weird and actually like it), and spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime and honey glazed salmon on top of the warm black bean and corn salad.

Source: Tracy