This recipe for Lime and Honey Glazed Salmon is served over a warm black bean and corn salad.
You’ll need two skillets for this recipe. In the first skillet, you’ll cook the briefly marinated lime and honey glazed salmon. It’s simply cooked– just sautéed on both sides until cooked through.
In the largest skillet you have, you’ll cook the warm black bean and corn salad. This is a simple sauté of onion, red bell pepper, corn, black beans, seasonings and lime juice. Toward the end of cooking, you’ll toss in fresh cilantro and some fresh spinach. The salmon is served on top of the warm salad.
This salmon recipe makes for a nice dinner, and the leftovers are really good to enjoy for lunch the next day. If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post. You’ll be delighted to see how filling it is too!
The lovely thing about this recipe is that it’s a complete dinner. You won’t need to make any side dishes to complete the meal because it’s all plenty of food for you to enjoy, and it’s hugely satisfying.
Here are a few more salmon recipes you might like to try:
- Baked Salmon with Creamy Coconut Ginger Sauce
- Salsa Roasted Salmon
- Pistachio Baked Salmon
- Mediterranean Salmon in Parchment Paper
- Broiled Honey Lime Glazed Salmon Fillets
- Asian Salmon Steaks
- Soy Glazed Salmon
- Barbecued Salmon
Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
Recipe Details
Ingredients
SALMON:
- 1 medium lime, juiced
- 3 tablespoons honey
- 1 teaspoon chili powder
- salt and pepper
- Four 6-ounce salmon fillets
- 1 tablespoon olive oil
WARM BLACK BEAN AND CORN SALAD:
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 2 large garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- salt and pepper
- 1 medium red bell pepper, cored, seeded and chopped
- 4 cobs fresh corn, kernels cut off
- ½ cup chicken broth
- One 15-ounce can black beans, drained and rinsed
- 1 medium lime, juiced
- 2 tablespoons freshly chopped cilantro
- 6 cups baby spinach (one bag)
Instructions
PREPARE THE SALMON:
- In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Preheat a medium nonstick skillet over medium-high heat with the olive oil. Add seasoned salmon to the hot skillet and cook until just cooked through, about 5 to 7 minutes on each side. While the salmon is cooking, you can begin to prepare the salad.
PREPARE THE WARM SALAD:
- Preheat a large skillet over medium heat with 1 tablespoon olive oil. Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute. Add the chicken broth 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 a lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and-honey glazed salmon on top of the warm black bean and corn salad.
Notes
- If you don't have access to fresh corn, use a 10-ounce box of frozen corn.
- If you are preparing this recipe as Gluten-Free, just be sure to use brands of chicken broth and black beans that are known to be GF.
Nutrition
