Chipotle salmon with bean salsa

Name: Chipotle salmon with bean salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 280 g pack Scottish salmon fillets; 2 tsp Cooks' Ingredients Chipotle Paste; 2 tbsp chopped fresh coriander; 400 g can kidney beans, drained and rinsed; 198 g can Green Giant Original Sweetcorn, drained; 1 lime; 75 g natural yogurt; 1 red pepper, diced

4.5 out of 5 stars(2) Rate this recipe

VegetarianHigh in omega 32 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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

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

Typical values per serving when made using specific products in recipe