Rachel Ray's Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad modified

2 T. Olive Oil
1 Med. Red Onion
2 large Garlic Cloves
1/2 tsp. Crushed Red Pepper Flakes
1 tsp. Ground Cumin
3 T. Honey
1 tsp. Chili Powder
7 6oz. Slamon Fillets
1 Box Frozen Corn kernels, defrosted
1/2 C. Chicken Broth
1 15 oz. can Black Beans, drained and washed.
3 T Fresh Cilantro
6 C. Baby Spinach
2 Limes

In a skillet over medium heat with 2 T of the olive oil add the onions, garlic, red pepper flakes, and cumin. Cook for 3 minutes.

While the onions are cooking combine in a small dish the juice of 1 lime, honey, and chili powder. Add the salmon and toss to coat thoroughly. Place on a hot grill and cook until flakes with fork.

Once the onions are cooked add the corn and cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the balck beans and cook unitl the beans are just heated through. Remove the skillet from heat and add the juice of 1 lime, the cilantro, and spinach. Toss to wilt spinach and then taste and adjust the seasoning. Serve the salmon on top of the warm black bean salad.

Makes 7 servings.


Number of Servings: 7

Recipe submitted by SparkPeople user SHELLY92.