Today, I bring you a beautiful dish that tastes just as pretty as it looks. It makes a beautiful presentation and takes minimal time to put together. Sounds pretty awesome, right?
It's been a rainy, cloudy and generally dreary day here in Birmingham. There's some ugly, severe weather headed our way late tonight...Let's hope it doesn't get too bad! So, just how do you brighten up a rainy day? This cheerful dish is the perfect place to start.
Watch out...The colors of this recipe pop right off the plate and almost slap you in the face! The lime juice really adds a great citrusy note, and the honey balances that by adding the perfect amount of sweetness to the glaze.
Salmon is such a wonderfully healthy ingredient that I love to use as often as possible. I'm always on the lookout for new salmon dishes, and this recipe from Rachael Ray is definitely one that I'll refer back to in the future. It's a keeper!
Bon Appetit, my friends!
The warm black bean and corn salad cooking in the skillet...Yum!
Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad
Source: 365: No Repeats by Rachael Ray
4 Tbsp. extra-virgin olive oil
1 medium Red Onion, chopped
2 large Garlic Cloves, chopped
1/2 to 1 tsp. Crushed Red Pepper Flakes
1 tsp. Ground Cumin
Salt and freshly ground Black Pepper
Juice of 2 limes
3 Tbsp. Honey
1 tsp. Chili Powder
4 6oz. Salmon Fillets
1 Red Bell Pepper, cored, seeded, and chopped
1 10oz Box Frozen Corn kernels, defrosted
1/2 cup Chicken Stock
1 15oz. can Black Beans, rinsed and drained
2 to 3 Tbsp. Fresh Cilantro, chopped
6 cups Baby Spinach
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 non-stick 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.