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