Friday, August 13, 2010

Foodie Friday: Lime and Honey Glazed Salmon with Warm Tomato and Corn Salad

You may or may not know that I've been working with one of the brides-to-be, Patty, for the People Magazine Weight Loss Challenge. I am so proud of Patty's accomplishments.  At the publishing of the last article in July, 2010 (after 6 months), she'd lost 25 lbs, which is 12.5% of her start weight!  (She's since lost more, but I'm not at liberty to share just how much yet.)  She's really made a lot of changes in her eating, physical activity, and lifestyle habits to get to this point.  Way to go, Patty!  At last week's visit, Patty and I brought it in the kitchen by preparing a nutritious recipe together that she and her fiancee were later able to enjoy.

Here's Patty showing off her cooking skills.  She did great!

Because I am a client-focused dietetic practitioner, I wanted to make sure to plan a recipe that suited her tastes.  As she told me what she liked...and didn't like...and foods she'd like to explore more, this recipe immediately came to mind.  This is a modified version of the Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad from Rachael Ray 365: No Repeats Cookbook.  I make this recipe often myself, and it is a family favorite.  I was excited to adapt it a little for this occasion.  We prepared this recipe in 30 minutes or maybe even a little less -- 2 sets of hands really makes it move quick!  When we were done preparing the final dish, we sat down to chat a bit.  Patty was still in shock at how gorgeous the food looked AND how fast we prepared it. She liked the taste, and this week she reported to me that her fiancee really enjoyed it, too.  Yay!  

Lime and Honey Glazed Salmon with Warm Tomato and Corn Salad

The Warm Tomato and Corn Salad

The Lime and Honey Glazed Salmon
{Print this recipe}
3 Tbsp extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2-1 tsp crushed red pepper flakes (medium heat to extra spicy depending on your taste)
1 tsp ground cumin
Salt and freshly ground black pepper
Juice of 2 limes
3 Tbsp honey
1 tsp chili powder
4, 4-6 oz salmon fillets
1 red bell pepper, cored, seeded, and chopped
1, 10-oz box frozen corn kernels, defrosted
1/2 c chicken stock or broth (preferably lower sodium)
1 c grape tomatoes, halved
2-3 Tbsp fresh cilantro leaves, chopped
6 cups baby spinach

  1. Preheat a medium skillet over medium heat with 1 Tbsp of olive oil. Add the onions, garlic, red pepper flakes, cumin, salt, and pepper.  Saute stirring occasionally, for 2-3 minutes.
  2. While the onions are sauteeing, preheat a medium skillet over medium-high heat with the remaining 2 Tbsp of olive oil.  In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper.  Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly.  Add the seasoned salmon to the hot skillet and cook until just heated through, about 3-4 minutes on each side.
  3. To the cooked onions, add the bell peppers, corn, and tomatoes and cook for 1 minute.  Add the chicken stock and continue to cook for another 2 minutes.
  4. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt the spinach and then taste and adjust seasoning to your liking.  Serve the salmon on top of the warm tomato and corn salad.
Serves: 4
Nutritional Information:
Calories: 404   Carbohydrate: 41.6 g   Fiber: 5 g   Fat: 16 g   Saturated fat:  2.3 g   Protein:   29 g   Cholesterol: 60 mg   Sugar: 23g   Sodium: 325 mg
High in: omega 3 fatty acids, thiamin, niacin, vitamins B6, B12, C, and A, folate, magnesium, and potassium.


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