Lime And Honey Glazed Salmon With Warm Black Bean And Corn Salad Recipes

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LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD



Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad image

Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.

Provided by logan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • *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.

Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD



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

Categories     Salad     Bean     Side     Lime     Salmon     Corn     Honey

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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

HONEY 'N' LIME GLAZED SALMON



Honey 'n' Lime Glazed Salmon image

The slightly sweet citrus glaze gives an "island taste" to the salmon steaks. I got this one from a magazine.

Provided by CountryLady

Categories     Lime

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 limes
2 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
4 salmon steaks, at least 1 inch thick

Steps:

  • Grate peel from 1 lime.
  • Squeeze juice from both to measure about 1/3 cup.
  • In a small bowl, stir juice with peel, honey, Dijon& salt until smooth.
  • Preheat BBQ& oil grill.
  • Brush salmon with sauce.
  • Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side).

Nutrition Facts : Calories 226.2, Fat 11, SaturatedFat 2.2, Cholesterol 59, Sodium 226.4, Carbohydrate 12.3, Fiber 1, Sugar 9.2, Protein 20.2

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