Ingredients:
- 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
- Directions:
Directions
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.
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
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