Lime & Honey Glazed Salmon w/ Warm Black Bean & Corn Salad

Recipe courtesy of jerseyjessie

4 Tbsp olive oil

1 medium red onion, chopped

2 large garlic cloves, chopped

½ -1 tsp crushed red pepper flakes

1 tsp ground cumin

Salt and fresh ground pepper

Juice of 2 limes

3 Tbsp honey

1 tsp chili powder

4 6-oz salmon filets

1 red bell pepper

1 10oz box frozen corn kernels

½ cup chicken stock

1 15oz can black beans, rinsed and drained

2-3 Tbsp fresh cilantro leaves, chopped

6 cups baby spinach

Preheat medium skillet over medium heat with 2 Tbsp olive oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally for 2 minutes. While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon filets to the honey-lime mixture and 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 bell peppers and corn kernels and cook 1 minute. Add 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, cilantro and spinach. Toss to wilt the spinach and taste to adjust seasoning. Serve the lime and honey glazed salmon on top of warm black bean and corn salad.