Name: Pepper lime salmon with black-eyed beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Cajun & Creole
Ingredients: 2 salmon fillets (about 125g/4½oz each); 1 tbsp Creole or Cajun seasoning mix; 100g/ 4oz basmati rice; 400g can black-eyed beans rinsed and drained; 1 tbsp hot pepper sauce; 1 tbsp clear honey; 2 limes 1 juiced, 1 cut into wedges; small bunch coriander roughly chopped, plus extra to serve

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Pepper lime salmon with black-eyed beans

Pepper lime salmon with black-eyed beans

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.4 ratingsRate

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This everyday healthy supper combines heart-friendly fish and fibre-packed pulses with Louisiana spices

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Ingredients

Nutrition

Units:

MetricUS

2 salmon fillets

(about 125g/4½oz each)
1 tbsp Creole or Cajun seasoning

mix
100g/ 4oz basmati rice
400g can black-eyed beans

rinsed and drained
1 tbsp hot pepper sauce
1 tbsp clear honey
2 limes

1 juiced, 1 cut into wedges
small bunch coriander

roughly chopped, plus extra to serve

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Nutrition: per serving

kcal581
fat16g
saturates3g
carbs67g
sugars10g
fibre8g
protein41g
salt0.6g

low

Method

step 1

Heat the grill to hot. Roll the salmon in the Creole seasoning to cover. Cook the basmati rice following pack instructions, adding the black-eyed beans for the final 2 mins of cooking. Drain, place back in the pot and cover with a lid.
step 2

Grill the salmon fillets for about 8 mins without turning. While they cook, mix together the pepper sauce, honey and lime juice. Stir the coriander through the rice, drizzle the sauce over the salmon, scatter with extra coriander leaves, and serve with the lime wedges.

Recipe from Good Food magazine, January 2012

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A star rating of 4 out of 5.4 ratings

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