Chipotle salmon with bean salsa

Chipotle comes from the word chilpoctli, meaning 'smoked chilli', and is the primary chilli used in Mexican-inspired cuisine. It gives a wonderfully rich, earthy taste to the salmon but can also be added to salsa, stews and combined with other spices to make marinades. 


280g pack Scottish salmon fillets
2 tsp Waitrose Cooks’ Ingredients Chipotle Paste
2 tbsp chopped fresh coriander
400g can kidney beans, drained and rinsed
198g can Green Giant Original Sweetcorn, drained
1 red pepper, diced
1 lime
75g natural yogurt 


1. Preheat the oven to 200ºC, gas mark 6.

2. Place the salmon in a small roasting tin and spread with the chipotle paste, sprinkle with
a little of the coriander. Bake for 15 minutes until salmon is just cooked through.

3. Meanwhile, mix together the kidney beans, sweetcorn, pepper and remaining coriander. Mix the zest and juice of half the lime into the yogurt and toss into the bean salsa.

4. Top the salsa with the salmon and serve with the remaining half lime, cut into wedges.

Cook's tip

Try this with meat - spread the chipotle paste onto chicken breasts or joints before roasting or stir-frying. Mix into ketchup or mayonnaise as a dip too.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,113kJ
Fat 20.5g
Saturated Fat 5.3g
Carbohydrate 36.6g
Sugars 16.4g
Protein 43.1g
Salt 0.4g
Fibre 11.2g

Vegetarian | 2 of your 5 a day | Rich in omega 3 per serving

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This recipe was first published in Thu Apr 30 15:05:58 BST 2015.