Ingredients: |
Ingredients: 4 T. extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 tsp. crushed red pepper flakes
1 tsp. ground cumin
Salt and freshly ground black pepper to taste
Juice of 2 limes
3 T. honey
1 tsp. chili powder
4 (6-ounce) salmon fillets
1 red bell pepper, cored, seeded and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 T. fresh cilantro leaves, chopped
6 cups baby spinach
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Directions: |
Directions:Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil. Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. Add the salmon fillets to the lime-honey mixture and dredge to coat thoroughly. 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 pepper and corn kernels and cook for 1 minute. 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 the spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the spinach and warm black bean and corn salad. |
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