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

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 377.0
  • Total Fat: 16.2 g
  • Cholesterol: 36.4 mg
  • Sodium: 247.0 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 43.6 g

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Number of Servings: 7


    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.

TAGS:  Fish |

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