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

  • Currently 4/5
Serves 4
4 tbsp extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 tsp crushed red pepper flakes
1 tsp ground cumin
salt and pepper
2 limes, juiced
3 tbsp honey
1 tsp chili powder
4 6 oz salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10 oz box frozen corn kernels, defrosted
1/2 c vegetable stock
1 15 oz can black beans, rinsed and drained
2 to 3 tbsp cilantro, chopped
6 c baby spinach
1. Preheat a medium skillet over medium heat with 2 tablespoons oil.  Add the onions, garlic, red pepper flakes, cumin, salt, and pepper.  Cook, stirring occasionally, for 3 minutes.
2. While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of oil.  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 to 4 minutes on each side.
3. To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.  Add  stock and continue to cook for another 2 minutes.  Add the beans and cook until they 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 fish on top of the black bean and corn salad.
This recipe is super yummy and quick to make.  My only real issue with Rachel Ray recipes is that I always feel rushed in the kitchen - trying to do too many things at once.  But I'll def. make this again! :) 


Member since Jan 2010

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