PEPPER LIME SALMON WITH BLACK-EYED BEANS

Pepper lime salmon with black-eyed beans image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 581 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 0.6 milligram of sodium