The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Blackened Salmon with Coconut Rice & Coriander Lime Crema
Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Creamy coconut rice is the perfect partner for crunchy sweetcorn and bright peppers. Finish off with a dollop of coriander & lime crema and sprinkle over spring onions
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 2 tbsp desiccated coconut
- 1 chilli
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 100g rice (brown) (100% Brown Rice)
- 2 garlic clove
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 salmon fillets (Fish)
- 2 spring onion
- 1 unwaxed lime
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh coriander
- 1 pepper
Nutritional Information
Calories: 739
Protein: 40g
Carbs: 58g
Fat: 38g
Ingredients
- 2 tbsp desiccated coconut (use half)
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 100g rice (brown) (use half) (100% Brown Rice)
- 2 garlic clove
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 1 chilli (use a quarter)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 spring onion
- 1 salmon fillet (Fish)
Nutritional Information
Calories: 747
Protein: 41g
Carbs: 60g
Fat: 38g
Blackened Salmon with Coconut Rice & Coriander Lime Crema
Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Creamy coconut rice is the perfect partner for crunchy sweetcorn and bright peppers. Finish off with a dollop of coriander & lime crema and sprinkle over spring onions
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with foil
- Pull out a large frying pan, a small bowl & a sieve
Do the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the pepper into 1cm chunks. Thinly slice the spring onion, keeping the white and green parts separate
- Drain the sweetcorn. Roughly chop the coriander. Halve the lime. Finely slice the garlic. Deseed and finely dice the chilli
Grill the salmon & make the lime crema
- Season the salmon with salt and pepper. Add the salmon, skin-side up, to the foil-lined baking tray. Drizzle with 1 tsp oil and grill for 13 mins. Flip the fillets so they are skin down, then sprinkle over the Mexican spice
- Grill for a further 7 mins, until cooked through
- Meanwhile, to the small bowl, combine the soft cheese, half the coriander and the juice from half the lime. Season with salt and pepper
Build the flavour
- Heat the large frying pan with 1 tsp oil on a medium heat. Once hot, add the desiccated coconut and sweetcorn. Toast for 3-5 mins, until golden. Toss in the pepper, spring onion whites and chilli (for those who like the heat). Cook for 3 mins, until softened
- Remove the pan from the heat then stir in the cooked rice, tamari and remaining lime juice. Season to taste with salt and pepper
Plate up
- Check the salmon is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between plates, topped with the salmon
- Drizzle over the lime crema. Garnish with the remaining spring onion and coriander
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