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

Spice up your evening with this healthy, delicious, and impressive dish. Lime-Honey Glazed Salmon with Warm Black Bean and Corn Salad is easy and quick to make, satisfyingly delectable, and one of my favorite go-to meals. Bon Appétit!

                                                 Lime-Honey Glazed Salmon
                                       with Warm Black Bean and Corn Salad 
                                                              adapted from
                                                              Rachael Ray      
                                                                    365:
                                                               No Repeats
                                           A Year of Deliciously Different Dinners

Ingredients
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground pepper
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red pepper, cored, seeded and chopped
1 10 ounce box frozen corn, defrosted
1/2 cup chicken broth or stock
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach

Directions

Preheat a medium skillet over medium heat with 2 tablespoons of the extra-virgin olive oil. Add the garlic, the onions, red pepper flakes, cumin, salt and pepper. Cook stirring, occasionally for 3 minutes.

While the onions are cooking, preheat a medium non stick skillet over medium-high heat with the remaining 2 tablespoons extra-virgin olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet until just cooked through, about 3-4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock  and continue to cook for 2 minutes. Add the black beans and cook until beans are just heated through. Remove the skillet from the heat and add the juice of the second lime. Add spinach and toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-honey glazed salmon on top of the warm bean salad.

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