Print
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

Description

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


Ingredients

Scale
  • 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

Instructions

  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

Notes

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