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    You are in: Home / Recipes / Salmon With Bean & Corn Salad Recipe
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    Salmon With Bean & Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ~Rebecca~'s Note:

    Found this Rachael Ray recipe in May's Cosmo. Tried it and was a big hit!

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    Units: US | Metric


    1. 1
      Heat 2 T of olive oil in medium skillet over medium heat. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Stir occasionally for 3 minutes.
    2. 2
      Meanwhile in a shallow dish, combine juice of one lime, honey, chili powder, salt & pepper. Add salmon fillets to lime-honey mixture and toss to coat. Place seasoned salmon in hot skillet with remaining olive oil and cook about 3-4 min on each side.
    3. 3
      Add bell peppers and corn to the onions and cook for 1 minute. Add the broth and cook for 2 minute Add the black beans and cook until heated. Remove skillet from heat and add juice of 2nd lime, cilantro and spinach. Toss, taste, and adjust seasoning. Serve salmon on top of salad.

    Ratings & Reviews:

    • on May 30, 2006


      This is one great recipe, Rebecca. I made it with Ahi tuna and since we're trying to avoid sugar whenever possible, I substituted olive oil for the honey. It was terrific. Made with fresh corn, there was just a hint of sweetness in my favorite part, the bean and corn salad. I'd make this recipe for the salad alone. It's that good. I let the bean and corn salad chill before serving on the bed of spinach. Give this one a try. You won't be sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salmon With Bean & Corn Salad

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.3
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 3.1 g
    Cholesterol 87.5 mg
    Sodium 258.1 mg
    Total Carbohydrate 58.2 g
    Dietary Fiber 11.4 g
    Sugars 16.3 g
    Protein 45.6 g

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