Lime and Coconut Salmon with Wild Rice Salad
By OcadoLife
Published on 18 July 2024
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 leftovers for up to 2 days in an airtight container.Time and servings
18 minsTotal time
2Servings
10 minsPrep time
8 minsCooking time
Ingredients
- 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
Step 1
Put the onion in a bowl with the lime juice; set aside.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.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.Step 4
Serve the rice salad topped with the salmon.