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

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