This is a great recipe. Truth be told, I don’t usually like Rachel Ray’s recipes (not very healthy, weird ingredient combinations) but this recipe of hers is just fantastic.
from Rachel Ray: 365: No Repeats
4 Tbs olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 Tsp crushed red pepper flakes
1 Tsp ground cumin (1/3 palmful)
Juice of 2 limes
3 Tbs honey (3 gobs)
1 Tsp chili powder (1/3 palmful)
4 (6-ounce) salmon fillets ((or 4 boneless chicken breasts!)
1 red bell pepper, cored, seeded, and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 C chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 Tbs fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil. 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 olive oil.
In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. 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 pepper 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 the spinach. Toss to wilt the spinach and then taste and adjust the seasoning.
Serve the lime-and-honey-glazed salmon (or chicken!) on top of the warm black bean and corn salad.