Lime & Honey Glazed Salmon w/ Bean & Corn Salad

Rachel Ray

4 T olive oil

1 med red onion, chopped

2 garlic cloves, chopped

1/2 - 1 t red pepper flakes

1 t ground cumin

salt and pepper

Juice of 2 limes

3 T honey

1 t chili powder

4 6-oz salmon fillets

1 red bell pepper, chopped

1 10-oz box frozen corn kernels, defrosted

1/2 C chicken stock or broth

1 15-oz can black beans, rinsed and drained

2-3 T fresh cilantro leaves, chopped

6 C baby spinach

Preheat medium skillet over medium heat with 2 T of oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 mins.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 T 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, 3-4 mins on each side.

To the make salad, add the bell peppers and corn kernels to the onion mixture and cook for 1 min. 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 and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the salmon on the warm salad.