Welcome to my Blog

Hello!! I have never been one to want to cook but recently I got married to a man that loves food. He loves food so much that he always requests me to cook him something new. As someone that was not a fan of cooking and heck, I was too lazy to cook, I always said no. Then finally, I decided that once we got married I will start cooking for him more. We'll, now here I am and in love with cooking. Since I am still learning the difference between a pot and pan, I have to stick with recipes. One day, I hope to make something from scratch but until then, I hope you can enjoy some recipes and something new once a week. ENJOY!

Tuesday, August 9, 2011

Rachael Ray Recipe "Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad"

Rachael Ray Recipe "Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad"
















What do you need?
2 Tablespoon of Olive Oil
1 Med. Red Onion
2 large Garlic Cloves
1/2 tsp. Crushed Red Pepper Flakes
1 tsp. Ground Cumin
3 Tablespoons of Honey
1 tsp. Chili Powder
7-6oz. Slamon Fillets
1 Box Frozen Corn kernels, defrosted
1/2 C. Chicken Broth
1 15 oz. can Black Beans, drained and washed.
3 Tablespoons of Fresh Cilantro
6 Cups Baby Spinach2 Lime

Directions:

In a skillet over medium heat with 2 Tablespoons of the olive oil add the onions, garlic, red pepper flakes, and cumin. Cook for 3 minutes.


While the onions are cooking combine in a small dish the juice of 1 lime, honey, and chili powder. Add the salmon and toss to coat thoroughly. Place on a hot grill and cook until flakes with a fork


Once the onions are cooked add the corn and cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the balck beans and cook unitl the beans are just heated through.


Remove the skillet from heat and add the juice of 1 lime, the cilantro, and spinach. Toss to wilt spinach and then taste and adjust the seasoning. Serve the salmon on top of the warm corn and black bean salad.

Recipe from Rachael Ray 365: No Repeats Cookbook