Honey Glazed Salmon Salad- Rachel Ray

Ingredients:
4 T oil
1 med. red onion, chopped
2 cloves garlic, minced
1/2-1t crushed red pepper flakes
1 t ground cumin
salt and pepper to taste
Juice of 2 limes
3 T honey
1 T chili powder
4 (6oz) salmon
1 red pepper-chopped
1 (10 oz) box frozen corn, defrosted
1/2 C chicken broth
1 (15oz) can black beans
2-3 T fresh cilantro
6 C baby spinach

Directions:
In a large skillet, heat 2 TBS olive oil, garlic, salt and pepper, red pepper flakes, cumin and onion 3 minutes medium heat.

In a separate skillet heat 2 T olive oil, and add salmon after coating with the following mixture, juice of 1 lime, honey, chili powder, salt and pepper. Cook 3-4 minutes on each side.

In skillet with cooked onion add bell peppers, corn, an cook for 1 minute. Add chicken broth, cook 2 more minutes. Add beans and let warm. Remove skillet from heat, add 1 lime juice, cilantro, spinach and toss until spinach is wilted. Serve fish over salad. Serves 4.