kyle made a great meal tonight courtesy of rachael ray.  we ended up altering the recipe a tad but it was so delish that i think we’re going to keep this one around for a very long time. we expanded the recipe from 4 to 6 servings….you know us, we try not to cook more than 3 times a week 🙂 and we didn’t have spinach- i ate it all- so we just ended up having it on the side, it was still amazing!

lime and honey glazed salmon w/ warm black bean and corn salad:

– 4 tablespoon  extra virgin olive oil
-1 medium red onion, chopped
– 2 large cloves garlic, chopped
– 1/2 to 1 teaspoon crushed red pepper flakes
– 1 teaspoon ground cumin
– salt and freshly ground pepper
– 2 limes
– 3 tablespoons honey (3 gobs)
– 1 teaspoon chili powder
– 6-6oz salmon fillets
-1 red bell pepper, core, seeded and chopped
– 1 10-oz box of corn kernels, defrosted (we used 1 can of corn)
-1/2 cup of chicken broth or stock
– 1 15-oz can of black beans, rinse and drain
– 2-3 tablespoons of fresh cilantro, chopped
– 6 cups baby spinach (optional, we didn’t use it)

preheat a medium (we suggest a large one) skillet over medium heat with 2 tablespoons of olive oil.  add in the onions, garlic, pepper flakes, cumin, salt and pepper.  cook, stirring occasionally for 3 mins.

while the onions are cooking, preheat a medium non-stick skillet over medium-high heat (this varies depending in your stove), with the remaining 2 tablespoons of 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, toss to coat thoroughly.  add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.

to the cooked onions, add the bell peppers, and corn and cook for 1 minute.  add the chicken broth and continue to cook for another 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, the cilantro and spinach.  toss to wilt the spinach, and then taste.  adjust the seasoning if needed.  serve the lime and honey glazed salmon on the top of the warm black bean and corn salsa.

*note, we suggest grilling your salmon if you have a grill.  we didn’t and it took a bit longer to cook the salmon in the medium skillet that we anticipated.  we assume the grill would be a lot faster.  we’re also going to try to bake it next time to keep in more of the marinade.

we hope you enjoy this as much as we did.