Ingredients

4 servings

　　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

　　

Step 1

Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.

　　

Step 2

While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. 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.

　　

Step 3

To the cooked onions, add the bell peppers 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 spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

　　

Tidbit

Step 4

If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.

　　Rachael Ray 365: No Repeats