Pepper Lime Salmon With Black Eyed Beans Recipes

PEPPER LIME SALMON WITH BLACK-EYED BEANS

Steps:

• 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.
• 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.

BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS

Steps:

• Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
• Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
• Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.

CRACKED BLACK PEPPER SALMON

Steps:

• Spread 1/2 the black pepper on a plate.
• Smear 1 tsp olive oil over one side of the salmon fillets.
• Lay the fillet, oiled side down in the pepper.
• Lift and put on a baking sheet, peppered side up.
• Repeat the process with the second fillet.
• Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON

Steps:

• To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
• To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
• To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
• Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
• Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.