You may also like
Categories:
extra-virgin olive oil onion garlic red pepper ground cumin honey chili powder salmon fillets red bell pepper corn chicken stock black beans fresh cilantro spinach
Viewed: 12 - Published at: 4 years agoIngredients
- 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)
Method
- *black bean corn salad.
- Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
- Add onions, garlic, red pepper flakes, cumin, salt and pepper.
- Stir occasionally for 3 minutes.
- Add bell pepper and corn and cook for an additional minute.
- Add chicken stock and continue to cook for an additional 2 minutes.
- Add black beans and cook until beans are just heated through.
- Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
- Toss to wilt spinach.
- *Lime and honey glazed salmon.
- Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
- In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
- Add salmon fillets and toss to coat.
- Add salmon to hot skillet and cook until done (3-4 minutes each side).
- Serve salmon over bed of black bean corn salad.
