Lime & Honey Glazed Salmon with Warm Black Bean and Corn Salad
From Rachael Ray
4 tbsp extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ to 1 tsp crushed red pepper flakes
1 tsp ground cumin (1/3 palmful)
salt and freshly ground black pepper
juice of 2 limes
3 TBSP honey (3 gobs)
1 tsp chili powder (1/3 palmful)
4 6-oz salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-oz box frozen corn kernels, defrosted
½ cup chicken stock or broth
1 15-oz can black beans, rinsed and drained
2-3 tbsp fresh cilantro leaves (a handful), chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tbsp of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium no-stick skillet over medium-high heat with the remaining 2 TBSP of EVOO. 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.
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime and honey glazed salmon on top of the warm black bean and corn salad.