I love summer with fresh vegetables and the grill. I found this recipe in one of Rachel Ray's cookbooks. I've altered it a little. It's colorful and so good. It's good for you as well.
Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
2 tablespoons olive oil
1 medium red onion, chopped
2 large cloves garlic, minced
Red pepper to taste
1 teaspoon ground cumin
Salt and pepper to taste
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
2 cups frozen corn, defrosted
1/2 cup chicken broth
1 15-ounce can black beans, drained and rinsed
2-3 tablespoons fresh cilantro, chopped
6 cups baby spinach
Combine juice of 1 lime, honey, chili powder, salt and pepper in ziplock bag. Add salmon and toss to coat thoroughly. Grill until cooked through, about 5 minutes on each side.
Preheat a medium skillet over medium heat with 2 tablespoons of olive oil. Add onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn and cook for 1 minute.
Add chicken stock and continue to cook another 2 minutes. Add the black beans and cook until beans are just heated through. Remove skillet from heat. Add the juice of the second lime, the cilantro, and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the salmon on top of the black bean salad.