Pepper Lime Salmon With Black-eyed Beans
This delicious recipe features tender, flavorful salmon fillets coated in a zesty Creole seasoning. Paired with fragrant basmati rice and hearty black-eyed beans, this dish is a feast for the senses. Topped with a tangy pepper sauce and fresh lime juice, each bite is a burst of savory and citrusy flavors that will leave you wanting more. Garnished with vibrant coriander leaves and served with lime wedges, this meal is as visually appealing as it is delectable. Enjoy a taste of Southern comfort with this delightful salmon dish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 581 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.6 milligram of sodium
Comments
No comments found.