Pepper lime salmon with black-eyed beans

Pepper lime salmon with black-eyed beans

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
This everyday healthy supper combines heart-friendly fish and fibre-packed pulses with Louisiana spices

Nutrition and extra info

Nutrition: per serving

  • kcal581
  • fat16g
  • saturates3g
  • carbs67g
  • sugars10g
  • fibre8g
  • protein41g
  • salt0.6g
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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



    The same shape, but smaller than…

  • small bunch coriander, roughly chopped, plus extra to serve


  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.

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Comments, questions and tips

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16th Sep, 2014
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.
18th Jun, 2012
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.
10th Feb, 2012
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.
4th Jan, 2012
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.
4th Jan, 2012
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!
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