Ingredients~
2 T. Olive Oil
1 Red Pepper, chopped
1/2 yellow onion, chopped
1 tomato, diced
2 large Garlic Cloves, minced
1/2 tsp. Crushed Red Pepper Flakes
1 tsp. Ground Cumin
3 T. Honey
1 tsp. Chili Powder
4 Salmon Fillets
1 can of corn or 2 ears of fresh corn
1 15 oz. can Black Beans, drained and washed.
3 T Fresh Cilantro
1 Bag of spinach
2 Limes
In a pan over medium heat with 2 T of the olive oil add the onions, garlic, red pepper flakes, and cumin. Cook for 3 minutes.
While the onions are cooking combine in a small dish the juice of 1 lime, honey, and chili powder. Add the salmon and toss to coat thoroughly. Place on a hot grill and cook until flakes with fork.
Once the onions are cooked add the corn and red pepper. Simmer 1-2 mins. Add spinach gradually until wilted. Add juice of 1 lime. Remove the skillet from heat and add the cilantro, and tomato. Taste with salt &adjust the seasoning. Serve with Salmon fillet on top of mixture.
~recipe courtesy of Rachel Ray
*****So the original recipe is above. Last night I was in a pinch and just grabbed what I had on hand instead of running to the grocery store to get everything exact in this recipe. Remember, recipes are guidelines not rules! The ingredients I used last night were as follows: garlic, red pepper flakes, cumin, EVOO, carrot sticks (It seems like once I buy a bag of these, I put them in everything. They are so handy!), red onion, cannellini beans, spinach, tomato, and cilantro. I didn’t have any fresh salmon at home, but pulled out a couple of NO NAME SALMON fillets from the freezer and just used them as is, no honey-lime marinade. (If you haven’t tried the NO NAME SALMON, they are worth it when on sale. You can often find a box on sale for $9.99 and get 4 fillets. They aren’t as healthy as the real deal, but they are very convenient. From freezer to plate in less than 20 minutes!)
spinningitall 