Happy Monday, everyone! Hope you all had a wonderful weekend. I finally saw Despicable Me on Saturday…and I LOVED it!! It was one of the first movies in quite a long time that actually made me laugh out loud. Highly recommend you check it out if you haven’t already.
Well, I have one delicious recipe for you. I’m still learning how to cook salmon and mixing with flavors…and I tried this recipe last week and it has become a new staple. It’s light and flavorful and a great way to introduce people to this delicious and healthy fish.
LIME AND HONEY GLAZED SALMON
4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
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, chopped
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, 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 olive oil.
In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. 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 pepper 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 and the cilantro.
Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.