Thursday, December 2, 2010

Lime-Honey Glazed Salmon w/ Warm Black Bean and Corn Salad

Barbara - I scream ... can you believe this - so many many many of our favorite foods in this salad of Rachel Ray's. Straight outta her 365: No Repeats. We repeat for you a lime/honey salmon, our fav mix of black beans and corn, and then we throw it in a salad. ARE YOU KIDDING ME? OMG so awesome for us. I am super stoked for this tonight - and I can't wait to try it warm. Haven't had the corn/beans mixture warm, but I'm betting it will be perfect for this cold night!

4 tbsp evoo
1 medium red onion, chopped
2 cloves garlic, chopped
1 tsp crushd red pepper flakes
1 tsp ground cumin
salt/pepper to taste
juice of 2 limes
3 tbsp (gobs) honey
1 tsp chili powder
4 6-oz fillets salmon
1 red pepper, chopped
1 10 oz pkg frozen corn, defrosted, or 1 can corn, drained and rinsed
1/2 cup chicken stock
1 can black beans, rinsed and drained
2-3 tbsp cilantro leaves, chopped
6 cups baby spinach (romaine would work if you're short on spinach)

In a shallow dish combine the juice of 1 lime, honey, chili powder - add the salmon fillets to this and toss to coat thoroughly.

preheat medium skillet and warm 2 tbsp evoo. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for three minutes.

heat another skillet over medium heat with the other 2 tbsp olive oil. Add the seasoned salmon from above to the HOT skillet and cook just until cooked through - roughly 3 minutes on each side.

Now, to the first skillet the one with the onions and spices - add the bell peppers, defrosted or rinsed corn, and cook 1 minute. Ad the chicken stock and cook another 2 minutes. Add the black beans and cook unti they are heated thru. Remove from heat and add the juice of the second lime, cilantro and spinach. Just barely wilt the spinach then plate on four plates. Top with the lime/honey glazed salmon!

serve it up.

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