Lime-And-Honey Glazed Salmon With Warm Black Bean And Corn Salad - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
1 medium onion (chopped)
2 garlic cloves
1 teaspoon red pepper flakes
1 teaspoon ground cumin
3 tablespoons honey
1 teaspoon chili powder
4 (6 ounce) salmon fillets
1 red bell pepper (cored seeded and chopped)
1 (10 ounce) box frozen corn (defrosted)
1/2 cup chicken stock or 1/2 cup broth
1 (15 ounce) can black beans (rinsed and drained)
2 tablespoons fresh cilantro (chopped)
6 cups Baby Spinach
2 limes (juiced)

Preparation

*black bean corn salad.
Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
Add onions, garlic, red pepper flakes, cumin, salt and pepper.
Stir occasionally for 3 minutes.
Add bell pepper and corn and cook for an additional minute.
Add chicken stock and continue to cook for an additional 2 minutes.
Add black beans and cook until beans are just heated through.
Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
Toss to wilt spinach.
*Lime and honey glazed salmon.
Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
Add salmon fillets and toss to coat.
Add salmon to hot skillet and cook until done (3-4 minutes each side).
Serve salmon over bed of black bean corn salad.