Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We got this recipe from a Rachael Ray cookbook and thought it was great. Ingredients:
4 tablespoons extra virgin olive oil |
1 medium onion (chopped) |
2 garlic cloves |
1 teaspoon red pepper flakes |
1 teaspoon ground cumin |
3 tablespoons honey |
1 teaspoon chili powder |
4 (6 ounce) salmon fillets |
1 red bell pepper (cored seeded and chopped) |
1 (10 ounce) box frozen corn (defrosted) |
1/2 cup chicken stock or 1/2 cup broth |
1 (15 ounce) can black beans (rinsed and drained) |
2 tablespoons fresh cilantro (chopped) |
6 cups baby spinach |
2 limes (juiced) |
Directions:
1. *black bean corn salad.
2. Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
3. Add onions, garlic, red pepper flakes, cumin, salt and pepper.
4. Stir occasionally for 3 minutes.
5. Add bell pepper and corn and cook for an additional minute.
6. Add chicken stock and continue to cook for an additional 2 minutes.
7. Add black beans and cook until beans are just heated through.
8. Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
9. Toss to wilt spinach.
10. *Lime and honey glazed salmon.
11. Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
12. In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
13. Add salmon fillets and toss to coat.
14. Add salmon to hot skillet and cook until done (3-4 minutes each side).
15. Serve salmon over bed of black bean corn salad.
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