Last week, after a 2 hour 30 minute brick (that was preceded earlier in the day by a run with some girlfriends), I had SUCH a hankering for a cheeseburger. With bacon. Jalapenos. Maybe some BBQ sauce. Tater tots. Oh man, I’m hungry just thinking about it.
My wonderful hubby had gone to the grocery store just a day earlier though and picked up some salmon, spinach, black beans, tomatoes… you know, super foods. Healthy stuff. Boy is he responsible.
I remember finishing the workout and laughing: Ho-boy, he’s crazy if he thinks I’m eating grilled salmon tonight!
But then I remembered this recipe from Rachel Ray’s “365: NO REPEATS” cookbook and thought, what the heck. Healthy isn’t going to hurt this once (and also I had grand visions of sneaking out for a midnight hamburger snack in the middle of the night, waking the hubby and running out for the least healthy thing you could possibly eat in the middle of the night…you know, as a reward for working out and also as a reward for eating healthy, haha).
Anyway, this is a yummy one and a good healthy standby (especially when compared to, say, a bacon cheeseburger!) so I thought I’d share it here in case you need some food inspiration some night in the near future.
Honey Glazed Salmon with Warm Corn and Black Bean Salad:
4 tbsp extra virgin olive oil
1 medium red onion, chopped
2 garlic cloves, chopped
1 + tsp crushed red pepper flakes
1 tsp ground cumin
3 tbsp honey
1 tsp chili powder
24 oz salmon fillet (s)
1 red bell pepper, chopped
10-15 oz (fresh, canned or defrosted frozen) corn
1/2 cup stock
15 oz. can black beans, rinsed and drained
3 tbsp chopped cilantro
6 cups baby spinach
2 limes (or lime juice)
In a shallow dish, combine juice of 1 lime, honey, and chili powder and mix well. Coat the salmon in the mixture thoroughly and then cook it in a skillet with 2 tbsp olive oil, 3-4 minutes on each side or until the salmon is just cooked through. (I think next time I might try to marinate the salmon in the mixture and then broil it).
In another skillet, pre-heat 2 tbsp olive oil and cook the onions, garlic, red pepper flakes and cumin. Cook for 3 minutes and don’t forget to stir occasionally. Add the bell peppers and corn and cook for 1-2 minutes to soften peppers. Add stock and cook for an addition 2 minutes. Add black beans and cook until the beans are warm. Remove from heat and add juice of one lime, cilantro and spinach. Toss to wilt spinach.
Serve salmon on top of a bed of warm bean and corn salad.
(adapted from 365:No Repeats, Rachel Ray)