Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Lime and Coconut Salmon with Wild Rice Salad
Lime and Coconut Salmon with Wild Rice Salad

By OcadoLife
Use a pouch of cooked rice and tinned beans for this hassle-free Lime and Coconut Salmon with Wild Rice Salad by OcadoLife recipe editor Lauren Hoffman. The recipe makes more rice salad than you need here – chill…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 small red onion, finely diced
  • 1 lime, zested and juiced
  • 2 skinless salmon fillets
  • 2 tsp lime and coconut seasoning, plus extra
  • 3 tbsp extra-virgin olive oil
  • 1 (250g) pouch ready-cooked basmati and wild rice
  • 1 (400g) tin black eye beans, drained
  • 1 red pepper, diced
  • 1 (25g) bunch coriander, chopped (including the stalks)

Method

4 steps

  1. Step 1

    Put the onion in a bowl with the lime juice; set aside.

  2. Step 2

    Dust the salmon with the lime and coconut seasoning, until completely coated on both sides. Heat 1 tbsp of the olive oil in a frying pan over a medium heat. Add the fish and cook for 3-4 mins each side, until just cooked through.

  3. Step 3

    Tip the rice into another bowl and add the black eye beans, red pepper and coriander; mix together. Then stir in the red onion and its juices, plus the remaining 2 tbsp olive oil, the lime zest and an extra sprinkle of lime and coconut seasoning.

  4. Step 4

    Serve the rice salad topped with the salmon.