Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad

We got this recipe from a Rachael Ray cookbook and thought it was great.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  tablespoons extra virgin olive oil
• 1  medium onion (chopped)
• 2  garlic cloves
• 1  teaspoon red pepper flakes
• 1  teaspoon ground cumin
• 3  tablespoons honey
• 1  teaspoon chili powder
• 4 (6 ounce)  salmon fillets
• 1  red bell pepper (cored seeded and chopped)
• 1 (10 ounce) box frozen corn (defrosted)
• 1⁄2 cup  chicken stock or 1⁄2 cup broth
• 1 (15 ounce) can black beans (rinsed and drained)
• 2  tablespoons fresh cilantro (chopped)
• 6  cups  Baby Spinach
• 2  limes (juiced)

Directions

1. *black bean corn salad.
2. Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
3. Add onions, garlic, red pepper flakes, cumin, salt and pepper.
4. Stir occasionally for 3 minutes.
5. Add bell pepper and corn and cook for an additional minute.
6. Add chicken stock and continue to cook for an additional 2 minutes.
7. Add black beans and cook until beans are just heated through.
8. Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
9. Toss to wilt spinach.
10. *Lime and honey glazed salmon.
11. Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
12. In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
13. Add salmon fillets and toss to coat.
14. Add salmon to hot skillet and cook until done (3-4 minutes each side).
15. Serve salmon over bed of black bean corn salad.