4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt and freshly ground black pepper to taste
juice of 2 limes
3 tablespoons of honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red 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 tablespoons fresh cilantro leaves, (a handful), chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO. 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 EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.
To the cooked onions, add the bell peppers 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 spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
4 servings.
(You can serve the spinach salad alone as leftovers with something else if you like. If you don't want the spinach to wilt too much for leftovers divide the mixture before adding the spinach and only add half, then you can add the spinach the next day after heating the beans, it is good cold as well)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt and freshly ground black pepper to taste
juice of 2 limes
3 tablespoons of honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red 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 tablespoons fresh cilantro leaves, (a handful), chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO. 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 EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.
To the cooked onions, add the bell peppers 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 spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
4 servings.
(You can serve the spinach salad alone as leftovers with something else if you like. If you don't want the spinach to wilt too much for leftovers divide the mixture before adding the spinach and only add half, then you can add the spinach the next day after heating the beans, it is good cold as well)
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