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.
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.