Serves 2
30 min
Pepper Lime Salmon with Black-Eyed Beans
Recipe GLPR0ce8e3900cc719
Grilled salmon fillets seasoned with Creole spices, served over fluffy basmati rice mixed with black-eyed beans and fresh coriander. A tangy honey-lime pepper sauce drapes over the fish, balanced with bright lime wedges on the side. This vibrant, high-fiber main delivers bold flavors in about 30 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 salmon fillets (about 125g/4½oz each)
1 tbsp Creole or Cajun seasoning mix
100g basmati rice
400g can black-eyed beans, rinsed and drained
1 tbsp hot pepper sauce
1 tbsp clear honey
2 limes, 1 juiced and 1 cut into wedges
bunch small bunch fresh coriander, roughly chopped, plus extra to serve
Directions
Preheat your grill to high heat. While it heats, cook the basmati rice according to package directions. About 2 minutes before the rice finishes cooking, stir in the rinsed and drained black-eyed beans and let everything cook together until tender. Drain well, return to the pot, cover with a lid, and set aside.
Pat the salmon fillets dry and coat all sides evenly with the Creole or Cajun seasoning mix. Place on the hot grill and cook for 8 minutes without turning, until the internal temperature reaches 145F and the flesh flakes easily with a fork.
While the salmon grills, whisk together the hot pepper sauce, honey, and juice from one lime in a small bowl until well combined.
Stir the roughly chopped coriander through the warm rice and bean mixture. Divide between two plates and top each with a grilled salmon fillet. Drizzle the honey-pepper-lime sauce over the salmon, scatter with additional fresh coriander leaves, and serve with lime wedges on the side.
