Limeandhoneyglazedsalmonwithwarmblackbeanandcornsalad Recipes
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.
Provided by logan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- *black bean corn salad.
- Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
- Add onions, garlic, red pepper flakes, cumin, salt and pepper.
- Stir occasionally for 3 minutes.
- Add bell pepper and corn and cook for an additional minute.
- Add chicken stock and continue to cook for an additional 2 minutes.
- Add black beans and cook until beans are just heated through.
- Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
- Toss to wilt spinach.
- *Lime and honey glazed salmon.
- Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
- In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
- Add salmon fillets and toss to coat.
- Add salmon to hot skillet and cook until done (3-4 minutes each side).
- Serve salmon over bed of black bean corn salad.
Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Steps:
- Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
- While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. 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 and cook until just cooked through, about 3 to 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 another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
- Tidbit
- If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.
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