Pepper lime salmon with black-eyed beans
Cajun seasoning is made from a blend of spices like cayenne, black pepper and paprika with herbs such as oregano and thyme and a back tone of garlic and onion powder.
Serves 2 Prep 10 mins Cook 20 mins
2 x salmon fillets
(about 125g each) 1 tbsp 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, 1 cut
into wedges small bunch coriander, roughly
chopped, plus extra to serve
1 Heat the grill to hot. Roll the salmon in the Cajun 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.
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.
PER SERVING 581 kcals, fat 16g, saturates 3g, carbs 67g, sugars 10g, fibre 8g, protein 41g, salt 0.6g
Fish and wLÀi «>V i` pulses make a healthy supper