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

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

Book Description

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night.

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Rachael Ray 365: No Repeats - A Year of Deliciously Different Dinners

Authors: Rachael Ray

Date: November 2005

ISBN: 1400082544

Publisher: Clarkson Potter

Paperback

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Lime and Honey Glazed Salmon with
Warm Black Bean and Corn Salad
Recipe from: Rachael Ray 365
by Rachael Ray
Cookbook Heaven at Recipelink.com

4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 (6-ounce) salmon fillets
1 red bell 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, chopped
6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). 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 olive oil.
In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. 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 pepper 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 the 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.

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