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Tex Mex Salmon and Spinach

There is nothing in this recipe that I don’t love. Salmon, black beans, corn, cilantro…yum! It is all so good. The bed of tex mex spinach is a hint of spiciness that contrasts nicely with the sweetness from the nectar on the salmon. (The original recipe called for honey, but I have been using the agave nectar to reduce my sugars.) The original recipe calls for sauteing the salmon in 2 tbsp of EVOO, but I chose to bake it and the flavor has just as much punch. This is a nice low-calorie meal with a lot of taste.

Salmon

• 12 oz Salmon
• 1 yields Lime Juice Raw
• 3 tbsp Agave Nectar
• 1 tsp Spices, Chili Powder
• 1 tsp Salt
• 1/4 tsp Pepper, Black

Combine lime juice, agave nectar, chili powder, salt, and pepper in shallow dish. Coat salmon with mixture. Place on foil lined baking sheet. Bake at 425 for 9 minutes.

Tex Mex Spinach

• 1/2 medium Yellow Onion - diced
• 2 Garlic Clove - minced
• 1/2 tbsp Extra Virgin Olive Oil
• 1 tsp Red Pepper Flakes
• 1 tsp Ground Cumin
• 1 tsp Salt
• 1/4 tsp Pepper, Black
• 1 medium Red Bell Pepper - cut into strips
• 12 oz Frozen Sweet Kernel Corn
• 1/2 cup Chicken Broth
• 15 oz Black Beans
• 1 Juice of one Lime
• 3 tbsp Cilantro
• 4 cups Baby Spinach

Heat oil over medium heat, add onions, garlic, red pepper flakes, ground cumin, salt, and pepper, cook for 3 minutes. Slice red bell pepper. Add red bell pepper and corn to onion mix and cook for 1 minute. Add chicken broth and black beans, cook until beans are heated through. Remove from heat. Add juice, cilantro, and spinach. Toss to wilt spinach. Season to taste with salt and pepper.