Pepper lime salmon with black-eyed beans
Serves 2
Easy
Prep:
Cook:
This everyday healthy supper combines heart-friendly fish and fibre-packed pulses with Louisiana spices
Skip to ingredients
- 2 salmon fillets(about 125g/4½oz each)
- 1 tbsp Creole or Cajun seasoningmix
- 100g/ 4oz basmati rice
- 400g can black-eyed beansrinsed and drained
- 1 tbsp hot pepper sauce
- 1 tbsp clear honey
- 2 limes1 juiced, 1 cut into wedges
- small bunch corianderroughly chopped, plus extra to serve
Nutrition: per serving
- kcal581
- fat16g
- saturates3g
- carbs67g
- sugars10g
- fibre8g
- protein41g
- salt0.6glow
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.
