By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
511 cal · 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.
Comments
This hits the seasonal sweet spot for North Carolina—salmon and black-eyed peas are both January staples, and lime and coriander are reliably stocked at Harris Teeter, Food Lion, or Kroger. At roughly $4–5 per serving (salmon drives the cost, but a pound feeds two), it's reasonable for weeknight protein. The thirty-minute claim is honest for home cooks who keep basmati rice on hand; if you're cooking rice from scratch, add fifteen minutes. The dish is straightforward, tolerates no real downtime, and reheats acceptably in a microwave, though salmon firms up slightly on day two—perfectly fine with a squeeze of lime.
Sign in or create a free account to add your review.
