Black Salmon and Warm Corn Salad!

I had to take a few days off to go out of town and see my new in-laws and for my recently acquired grandfather in-laws birthday. So I've been gone for a little bit to say the least. But I'm back and better than ever! So I decided to tackle something that takes a little more effort on my part! While I will admit I was feeling just a little lazy when decided on this dish the warm corn salad took some time. So here it is, blackened honey-lime glazed salmon and warm corn salad.

For the salmon you'll need:

2 Tbsp olive oil
2 8 oz. salmon fillets
1 large lime (a little on the older side and you'll get more juice)
4 Tbsp honey
1/4 tsp salt
1/8 tsp pepper
1/2 tsp red pepper flakes

For the warm corn salad:

2 Tbsp olive oil
1 can sweet yellow corn (loosely drained)
1 tsp minced garlic
1/2 cup diced onion
1/4 cup bell pepper

10 grape tomatoes
Splash of chicken broth

For the glaze:

In a bowl, mix the lime juice, honey, salt, pepper and red pepper flakes until the honey is fully dissolved and place the fillets in a shallow dish and pour the lime mixture over it. Let it sit there and marinate a little be sure to baste the fillets or redistribute the lime honey mixture to give it a good coating. Set those aside to marinate a little and we'll start on the corn salad.

For the warm corn salad:

In a skillet heat the olive oil over medium heat and add the garlic, onion, bell pepper and grape tomatoes. Really let them get good and acquainted and stir occasionally until onions are almost about to turn brown and maybe a little brown around the edges. Next, add the can of corn and be sure to drain it fairly well. Let this sit for a few minutes and stir occasionally until corn is wilted.

Once that is done, set it on low and add a splash of chicken broth if it gets too dry. Now, this should not be soupy or runny, but you don't want it bone dry. I had to add about 1-2 Tbsp chicken broth to keep mine from drying out.

In a large skillet heat the olive oil over medium-medium high heat, this depends on how black you want your salmon to be. My hubby likes his dark so we did ours on medium high. About 4-6 minutes on each side depending on the size of your fillets.

Once they're done, turn off the heat and serve with the corn salad or on top of it. The sweetness of the corn will really add to the bitter lime and honey. Don't worry about leftovers because there won't be any! And as always...



Happy Eating!