Thursday, January 18, 2007

Southwest Salmon

My mom and little sister have been bugging me to try this little Rachael Ray number, and when I got the photocopied recipe in the mail from my mom yesterday, I convinced Ted to let me give it a try... in his kitchen. It turned out GREAT... so very tasty, and Ted did a wonderful job with the plating. The best part of the dish is the warm black bean and corn salad-- I added honey and a little extra lime juice to sweeten it up a bit. And I seasoned mine quite generously with the chili powder / flakes, to give an extra savory kick to the sweetness of the dish. DELICIOUS!!


For dessert, we tucked into a little pistachio and vanilla ice cream topped with smooshed raspberries. Yum.


Haven't got time to post the recipe just now, but I will very soon...

Here's the recipe!


4 tablespoons extra-virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra-spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper to taste
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 (6-ounce) salmon fillets
1 red bell pepper, cored, seeded and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 cup chicken stock OR broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tablespoons EVOO (twice around the pan). Add red onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, 3 minutes.

While onions are cooking, preheat a medium nonstick skillet over medium-high heat with remaining 2 tablespoons EVOO. In a shallow dish, combine juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Add seasoned salmon to hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To cooked onions, add bell peppers and corn kernels and cook 1 minute. Add chicken stock and continue to cook another 2 minutes. Add black beans and cook until beans are just heated through. Remove skillet from heat and add juice of second lime, cilantro and spinach. Toss to wilt spinach and then taste and adjust seasoning. Serve lime-and-honey glazed salmon on top of warm black beans and corn salad. Makes 4 servings.

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