Salmon With Bean & Corn Salad Recipe #169745
Found this Rachael Ray recipe in May's Cosmo. Tried it and was a big hit!
by ~Rebecca~
35 min | 15 min prep
SERVES 4
- 4 tablespoons olive oil
- 1 medium red onion, chopped
- 2 large garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- salt
- pepper
- 2 limes, juice of
- 3 tablespoons honey (3 gobs)
- 1 teaspoon chili powder
- 24 ounces salmon fillets
- 1 red bell pepper, chopped
- 10 ounces frozen corn kernels, defrosted
- 1/2 cup chicken broth
- 15 ounces black beans, rinsed & drained
- fresh cilantro, chopped
- 6 cups baby spinach
- 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.
- 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.
- 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.
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5 stars