1pack The Saucy Fish Co. Salmon with ChilliLime & Ginger Dressing
400gtin of pre-cooked black beansrinsed
1orange pepperdeseeded and diced
100gmixed wild & long-grain ricepre-cooked and cooled
A handful of rocket
For the dressing:
Juice of 1 lime
1red chillifinely chopped
⅓bunchapprox 15g fresh coriander, finely chopped
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
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!
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.