Pepper lime salmon with black-eyed beans

• salmon fillets↗2

  (about 125g/4½oz each)

• Creole or Cajun seasoning1 tbsp tbsp

  mix

• 100g/ 4oz basmati rice
• 400g can black-eyed beans

  rinsed and drained

• hot pepper sauce↗1 tbsp tbsp
• clear honey↗1 tbsp tbsp
• limes↗2

  1 juiced, 1 cut into wedges

• small bunch coriander

  roughly chopped, plus extra to serve

Step-by-step instructions

1. 1

   Heat the grill to hot. Roll the salmon in the Creole 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. 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.