Lime-and-Honey Glazed Salmon

Ok, so... I love Rachel Ray. Not watching her necessarily, but her recipes are usually really delicious. So here is one that I tried out tonight from her "365: No Repeats" cookbook. It was awesome, especially with the deal we got on salmon fillets at Ralph's. $2.33 for 2 wild caught fresh fillets! Insanity. I served it with a variation of her Warm Black Bean and Corn Salad... minus the corn, because I didn't realize that we had none. Surprisingly, Nick ended up finishing my salad after he cleaned off his plate. He loved it!

Lime-and-Honey Glazed Salmon
serves 4

2 tablespoons extra-virgin olive oil
Juice of 1 lime
3 tablespoons honey
1 teaspoon chili powder
salt and pepper
4 6-oz salmon fillets

1. Preheat a medium non-stick skillet over medium-high heat with the olive oil.
2. In a shallow dish, combine the lime juice, honey, chili powder, salt, and pepper. Add the salmon fillets and toss to coat thoroughly.
3. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.

Warm Black Bean and Corn Salad
serves 4

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt and pepper
juice of 1 lime
1 red bell pepper, cored, seeded, and chopped
1 10 oz. box or bag of frozen corn kernels, defrosted (RR also suggests fresh corn if you have it... we had none, so I left it out. It was still awesome!)
1/2 cup chicken stock or broth
1 15 oz. can of black beans, rinsed and drained
2 to 3 tablespoon of fresh cilantro, chopped (Uncle Steve, I know you will omit this)
6 cups baby spinach

1. Preheat a medium skillet over medium heat with the olive oil. Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
2. Add the bell peppers and corn and cook for 1 minute.
3. Add the chicken stock and cook for 2 more minutes.
4. Add the black beans and cook until the beans are heated through.
5. Remove the skillet from the heat and add the lime juice, cilantro, and spinach. Toss to wilt the spinach and adjust seasoning if needed.