- 4
Ingredients
- 4 TBS Olive Oil
- 1 medium red onion chopped
- 1 garlic clove chopped
- 1/4 to 1/2 tsp crushed red pepper flakes
- 1 tsp ground cumin
- Salt and pepper
- Juice of 2 limes
- 2 TBS honey
- 1 tsp chili powder
- 4 - 6 oz salmon filets
- 1 red bell pepper chopped
- 1 10oz box frozen corn
- 1/2 C chicken stock
- 1 15oz can black beans
- 6 C fresh baby spinach
Preparation
Step 1
Combine juice of 1 lime, honey, chili powder, salt and pepper. Add salmon filets to mixture and marinate 15-20 minutes.
Preheat a medium skillet over medium heat with 2 TBS olive oil, add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook for 3 minutes.
While onions are cooking preheat a medium skillet over medium-high heat with 1 TBS olive oil. Add salmon filets and cook 3-4 minutes per side.
To the cooked onions add the bell peppers and corn, cook 1 minute. Add chicken stock and cook another 2 minutes. Add black beans and cook until they are warm. Remove skillet from heat and add juice from 1 lime and spinach. Toss to wilt the spinach then add additional seasoning for taste. Serve salmon on top of spinach mixture.