Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad Recipe

Name: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO); 1 medium red onion, chopped; 2 large garlic cloves, chopped; 1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra spicy); 1 teaspoon ground cumin (1/3 palmful); Salt and freshly ground black pepper; Juice of 2 limes; 3 tablespoons honey (3 gobs); 1 teaspoon chili powder (1/3 palmful); 4 6-ounce salmon fillets; 1 red bell pepper, cored, seeded, and chopped; 1 10-ounce box frozen corn kernels, defrosted; 1/2 cup chicken stock or broth; 1 15-ounce can black beans, rinsed and drained; 2 to 3 tablespoons fresh cilantro leaves (a handful), chopped; 6 cups baby spinach

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach

1
Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan).
2
Add the onions, garlic, red pepper flakes, cumin, salt, and pepper.
3
Cook, stirring occasionally, for 3 minutes.
4
While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
5
In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper.
6
Add the salmon fillets to the limehoney mixture and toss to coat thoroughly.
7
Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
8
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.
9
Add the chicken stock and continue to cook for another 2 minutes.
10
Add the black beans and cook until the beans are just heated through.
11
Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach.
12
Toss to wilt the spinach and then taste and adjust the seasoning.
13
Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
14
If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), 1 medium red onion, chopped, 2 large garlic cloves, chopped, 1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra spicy), and more.

Yes, Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

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