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–+ servings

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

Servings: 2
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
Print Recipe
30 mins
30 mins

Ingredients

  • 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
  • ⅓ 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

  • Pre-heat oven to 170c. Pop the salmon into the oven and set timer for 28 minutes
  • Prepare the dressing, mix everything together in a small bowl
  • In a 1l glass storage jar, or tupperware, spoon the dressing into the bottom
  • Next, add the rinsed black beans
  • Layer in the sweetcorn
  • Add the orange pepper
  • Spoon in the cooked rice
  • Place the rocket on top.
  • Shake it up when you are ready to serve to cover all the ingredients with dressing
  • 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!
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.