Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salsa

4 T extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 t crushed red pepper flakes
1 t ground cumin
salt and pepper
Juice of 2 limes
3 T honey
1 t chili powder
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 broth or stock
1 (15 oz) can black beans, rinsed and drained
2 -3 T fresh cilantro leaves, chopped
6 C baby spinach

Preheat a medium skillet over medium heat with 2 T of the oil.  Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 T of the 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 cooked through, about 3-4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.  Add the chicken broth and continue to cook for another 2 minutes.  Add the black beans and cook until the beans are just heated through.  Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach.  Toss to wilt the spinach and then taste and adjust the seasoning.  Serve the lime and honey glazed salmon on top of the salsa.