Follow by Email

Friday, February 1, 2013

Honey lime Salmon with warm black bean and corn salad

This was supper tonight, and I must say it was both delicious, and filling!  I did not add as much spinach as was called for in the recipe, and you could adjust the other ingredients as well(mom would leave out the onion).  And I used can summer crisp corn.  So here it is!

    2 T. Olive Oil
    1 Med. Red Onion
    2 large Garlic Cloves
    1/2 tsp. Crushed Red Pepper Flakes
    1 tsp. Ground Cumin
    3 T. 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 T Fresh Cilantro
    6 C. Baby Spinach
    2 Limes


In a skillet over medium heat with 2 T 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 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 black bean salad.


1 comment:

  1. sounds delicious Verna...think this will be on the menu for Saturday at our house. Thank you for sharing....I always use a little touch of maple syrup when I sear the salmon, it adds a wonderful sweet taste to it. Ruth Dupe