Salmon with Chilli, Lime & Ginger and a Zesty Mexican Bean Salad


Try this simple, filling mexican bean and wild rice salad with a hot, sweet dressing alongside the saucy fish co. salmon with chilli, lime & ginger dressing

30 mins

30 mins

289 kcals

serves 2



To celebrate the launch of The Saucy Fish Co. products in Iceland’s The Food Warehouse I’ve created a tasty and easy to make zesty Mexican bean salad to go alongside The Saucy Fish Co. cook from frozen Salmon with Chilli, Lime & Ginger Dressing.

The Saucy Fish Co. has four of its delicious products on sale in The Food Warehouse (yes I have sampled them all!)

  • Cook from frozen Salmon with Chilli, Lime & Ginger Dressing
  • Cook from frozen Smoked Haddock with Cheddar & Chive Sauce
  • Cook from frozen Smoked Haddock Fishcakes with a Vintage Cheddar Centre
  • Cook from frozen Salmon and Cod Fishcakes with a Heavenly Hollandaise Centre


I wanted to create a recipe that would be the perfect partner to the Salmon with Chilli, Lime & Ginger Dressing- something convenient, vibrant, tasty and healthy! I went with my favourite Mexican flavours, and created a layered salad in a jar. This can be made in advance and stored in the fridge for up to 3 days, ready to shake up as soon as it’s needed!


Watch my video to see how it’s made, and also how easy to is to cook the Saucy Fish co. salmon using it’s innovative cook-in-a-bag system!

I used wild rice here, but you can mix this up as much as you like- it works brilliantly with quinoa, couscous and any type of rice, and avocado added in at the last minute is also delicious!

There are now over 80 The Food Warehouse stores nationwide, so find your nearest one here and head over and have a look around! The Food Warehouse is a little bit like a cash and carry, with lots of bigger packs and savings, but also has the products stocked in regular Iceland stores, but with an extended range- such as The Saucy Fish Co.’s products! If you follow my Instagram Stories you’ll know that I love exploring new shops and I was really impressed by the clean and bright layout, and the great range of products available.


For full recipe and instructions please see below, and to see the full range of The Saucy Fish Co.’s products, head over to their website! If you’d like to follow The Saucy Fish Co. on social media you can find them on InstagramFacebook and Twitter!


*If you are following Slimming World, The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger dressing is just 1 syn for the whole pack, 1/2 syn per portion!

Disclosure: This recipe was produced in collaboration with The Saucy Fish Co. and The Food Warehouse. All words, images and video content are my own.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon with Chilli, Lime & Ginger and a Zesty Mexican Bean Salad

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 2 servings 1x


Try this simple, filling Mexican bean and wild rice salad with a hot, sweet dressing alongside The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing

Syns: 1 per portion


  • 1 pack The Saucy Fish Co. Salmon with Chilli (Lime & Ginger Dressing)
  • 400 g tin of pre-cooked black beans (rinsed)
  • 165 g tinned sweetcorn (drained)
  • 1 orange pepper (deseeded and diced)
  • 100 g mixed wild & long-grain rice (pre-cooked and cooled)
  • A handful of rocket
  • For the dressing:
  • Juice of 1 lime
  • 1 red chilli (finely chopped)
  • bunch (approx 15g fresh coriander, finely chopped)
  • 2 tsp cider vinegar
  • ½ tsp garlic salt
  • 1 tsp oregano
  • ½ tsp pepper
  • 2 tsp maple syrup


  1. Pre-heat oven to 170c. Pop the salmon into the oven and set timer for 28 minutes
  2. Prepare the dressing, mix everything together in a small bowl
  3. In a 1l glass storage jar, or tupperware, spoon the dressing into the bottom
  4. Next, add the rinsed black beans
  5. Layer in the sweetcorn
  6. Add the orange pepper
  7. Spoon in the cooked rice
  8. Place the rocket on top.
  9. Shake it up when you are ready to serve to cover all the ingredients with dressing
  10. Serve with the salmon on top, and pour the chilli, lime & ginger sauce over the salmon


I make the salad up in a 1 litre glass storage jar, which can be easily kept in the fridge for up to 3 days! If you are eating it straight away all the ingredients can be added to a bowl and mixed immediately! Note: If you are going to use frozen sweetcorn please make sure you pre-cook it!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star