Spicy Salmon with Black Beans and Corn

Ingredients: 

For the salmon:

• 1 tsp smoked paprika
• 1 1/2 tsp brown sugar
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp unsweetened cocoa powder
• 1 lime, juice of
• 4 (6 oz) Alaskan wild pink or chum salmon fillets
• olive oil spray
• lime wedges for serving

For the black beans and corn:

• 15.5 oz can black beans, drained and rinsed
• 2 cups frozen corn kernels (fresh is fine)
• 1/4 cup red onion, minced
• 3 tbsp finely minced cilantro
• 1 tsp olive oil
• 2 tbsp fresh squeezed lime juice
• kosher salt to taste

Directions: 

1. Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
2. Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
3. Heat oven to 400
4. Bake for about 15 minutes, or until the internal temperature is 145 degrees.