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

4 Tbls. EVOO

1 medium red onion, chopped

2 large garlic cloves, chopped

½ tsp. Crushed red pepper flakes

1 tsp. Ground cumin Sprinkle of salt and pepper Juice of 2 limes

3 Tbsp Of honey

1 tsp. Chili powder

4 – 6 oz. Salmon fillets

1 red bell pepper, chopped

1 10 ounce package of corn, defrosted

½ c of chicken stock or broth

1 15 ounce can of black beans, rinsed and drained

2 to 3 tsp of fresh cilantro leaves, chopped

6 cups of baby spinach 

Directions: 

Heat skillet with 2 Tbsp. of EVOO. Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook for 3 min. stirring occasionally.

Preheat another skillet with 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. Cook the Salmon fillets in skillet and cook thoroughly, about 3-­‐4 min. on each side.

Add the bell peppers and corn kernels to onions and cook for 1 minute. Add the chicken stock and continue to cook for another 2 min. 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, cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-­‐and –honey salmon on top of the warm black and corn salad.

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