Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 612.5
  • Total Fat: 22.2 g
  • Cholesterol: 120.7 mg
  • Sodium: 205.3 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 11.1 g
  • Protein: 54.6 g

View full nutritional breakdown of Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad calories by ingredient
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My modifed version of a Rachael Ray recipe My modifed version of a Rachael Ray recipe
Number of Servings: 4


    2 TBS extra-vrigin olive oil (EVOO)
    1 med red onion, chopped
    3 cloves garlic, chopped
    1/2 to 1 tsp red pepper flakes
    1 tsp cumin
    salt and pepper (to taste used to season the fish)
    juice of 2 limes
    3 TBS honey
    1 tsp chili powder
    4 6oz salmon fillets
    1 red bell pepper, cored, seeded and chopped
    1 cup frozen corn, defrosted
    1/2 cup 99% fat free chicken broth
    1 15oz can black beans drained and rinsed
    2 to 3 TBS fresh cilantro, chopped
    6 cups baby spinach


1) Preheat a med skillet over med heat with 1 TBS of oil. Add the onion, garlic, red pepper flakes, and cumin. Cook stirring occasionaly for about 3 minutes.

2) While the onions are cooking, preheat a med non-stick skillet over med-high heat with the remaing 1 TBS of oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon to the lime-honey mixture and toss to coat throughly. Add the salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes per side.

3) To the cooked onions, add the bell peppers and corn and cook for 1 minute. Add the chicken broth and to continue to cook for another 2 minutes. Add the black beans and until the beans are just heated through. remove the skillet from heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach. Serve the salmon on top of the warm black bean and corn salad.

Number of Servings: 4

Recipe submitted by SparkPeople user NIKI778.

TAGS:  Fish |

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