2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Sorry it has been a while since I posted a recipe.  Very busy and I haven't made the time to blog.  But, I'm back today and I wanted to share one of my favorite recipes.  It is gorgeous to the eye and wonderful to the taste.  Changes I made - increase the spices to the fish and I do let it the fish and lime juice & spice mixture sit longer, only about an hour in the fridge.  Enjoy :-)

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

you can sub 4 fresh corn ears for frozen corn
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions

Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 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 honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.


Yields: 4 Servings

Rachael Ray - 365 No repeats