My “What’s for Dinner Tonight?” recipe for Thursday was Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad! It was so good! The honey gave the salmon such a nice, subtle, sweet flavor, and it was delicious over the warm salad that had some nice spice to it!
What’s For Dinner Tonight, Week 1
Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
(Adapted from Rachael Ray: 365 No Repeats)
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
Juice of two limes
3 tablespoons honey
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted
½ cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil. Add onion, garlic, red pepper flakes, cumin, salt and pepper. Cook stirring occasionally for 3 minutes.
While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of olive oil. In a shallow dish, combine the juice of 1 lime, honey, 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 to 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 seasonings.
Serve the lime and honey glazed salmon on top of the warm black bean and corn salad and enjoy!
This tastes awesome cold too, so it makes a great, easy left-over dish too!