Pepper lime salmon with black-eyed beans

Pepper lime salmon with black-eyed beans

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level



Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  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.
  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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Show comments
suki_j's picture

I marinated the salmon in the dressing and then baked it in foil parcels with all the dressing inside, and I cooked the rice with pilau seasoning, lime juice, cayenne pepper and paprika.

eleanormayo's picture
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This was a bit disappointing - the beans and rice were really bland, even though I added stock to the cooking water and there was not enough sauce to lift it.

hexane's picture
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I omitted the hot pepper sauce, as I didn't have any, but the salmon with the Cajun seasoning and the honey/lime dressing was wonderful. I will be making it again just like that.

rachelalwin's picture
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This made a really nice change - loved the cajun seasoning and the beans. I did reduce the amount of rice as a tin of beans with 100g of rice was quite a lot for two people.

drc2011's picture
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I halved the amount of hot pepper sauce in the dressing and added a tbsp of plain yoghurt to ease the kick of the heat. The Cajun seasoning I used was quite salty, so I would probably reduce the quantity slightly when making again. However, my dad loved the dish as it was, so I'm on to a winner with this recipe!