Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

Instructions

1. 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.
2. 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.