Tag Archives: salad

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

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

Thursday:

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

(Adapted from Rachael Ray: 365 No Repeats)

Ingredients

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

Directions

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!

Beet’n Up

Hey Guys! I’m so excited.. this is my first recipe post, I hope you like it!

This is delicious,  crazy good for you, and extremely simple to make!

Here’s the recipe:

Beet’n Up Salad

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Ingredients

3 large beets
1 lb carrots (about 5 large)
2 apples (I used granny smith)
3/4 cup raisins
juice of 1 lime or lemon
1 tbsp fresh grated ginger
sea salt (to taste)
shelled sunflower seeds

Directions

Peel beets and carrots. Grate beets, carrots, and apples in a food processor or by hand and mix together in a bowl. Add in raisins, lime, grated ginger, and salt.
Store in container in refridgerator for up to a week. When ready to serve, top with sunflower seeds and enjoy!
And that’s it! Simple as that! It’s soooo good, and it’s even better with crumbled feta or goat cheese and some balsamic vinaigrette!
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Yum!!! Look at how colorful! This salad could totally ‘beet’ you up! *tee hee* 🙂