Monday, March 19, 2012

Honey and Lime Glazed Salmon with Warm Corn Bean Salad

This week I decided to go back to an old favorite. With the weather getting warmer, I wanted something light to start off the week. Plus, I was having company for dinner and when that happens, I usually like to stick with something familiar that I know to cook very well. This is one of those recipes, from my Rachel Ray's 365 No Repeats cookbook. I haven't made much in this cookbook that I'd repeat on a regular basis, but this is one recipe I've made at least a dozen times.

Honey and Lime Glazed Salmon with Warm Corn Bean Salad (serves 4)

  • 2 TB extra-virgin olive oil
  • 1 medium red onion, chopped
  • 2 large cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp ground cumin
  • salt and freshly ground black pepper
  • 2 medium limes, juiced
  • 3 TB honey
  • 1 tsp chili powder
  • Four 6-ounce salmon fillets
  • 1 medium red bell pepper, cored, seeded and chopped
  • 10 oz box of frozen corn, thawed
  • 1/2 cup chicken broth
  • 15-ounce can black beans, rinsed and drained
  • 2 TB freshly chopped cilantro
  • 6 cups baby spinach (one bag of spinach)

Preheat large skillet over medium heat with 1 tablespoon olive oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.

While onions are cooking, preheat a medium nonstick skillet over medium-high heat with remaining tablespoon olive oil. In a shallow dish, combine juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Add seasoned salmon to the hot skillet and cook until just cooked through, about 5 to 7 minutes on each side. Cover for quicker cooking.

To the cooked onions, add bell peppers and corn kernels and cook for 1 minute. Add chicken broth 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 the spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and-honey glazed salmon on top of the warm black bean and corn salad.

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