Lime-n-Honey Glazed Salmon with warm black bean and corn salad
| Prep Time: 15 min | Serves: 5 |
| Cooking Time: 30 min | Yield: 1 meal |
Salmon with a southwestern flair
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 1 medium Red Onion (whole)
- 2 Garlic Clove
- 1 tsp Red Pepper Flakes
- 1 tsp Ground Cumin
- 2 tsp Salt
- 3/4 tsp Spices, Ground Black Pepper
- 2 yields Lime Juice Raw
- 3 tbsp Honey
- 1 tsp Chili Powder
- 5 fillet Atlantic Salmon Farm-raised
- 1 Red Bell Pepper (large)
- 12 oz Frozen Sweet Corn
- 1/2 cup Chicken Broth (Clear)
- 15 oz Canned Black Beans
- 3 tbsp Cilantro
- 4 cups Organic Baby Spinach
Directions
Preheat a medium skillet over medium heat with 2 tbsp of EVOO. Add the onions, garlic, red pepper flackes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
Meanwhile, preheat a medium nonstick 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. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
To the cooked onions, add the bell peppers and corn and cook for 1 minute. 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, then taste to adjust the seasoning. Serve the salmon on top of the warm black bean and corn salad.