Blackened Salmon with Coconut Rice & Coriander Lime Crema

Serving size

1 person 2 people 4 people

Ingredients

1 pepper
1 handful of fresh coriander
140g sweetcorn

(sweetcorn, water, salt)
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
1 unwaxed lime
2 spring onion
2 salmon fillets (Fish)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 garlic clove
100g rice (brown)

(100% Brown Rice)
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 chilli (use half)
2 tbsp desiccated coconut (use half)

Allergens

Contains: Fish, Soya, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	160Kcal	697Kcal
	671kJ	2917kJ
Fat	7.8g	34g
of which saturates	2.2g	9.4g
Carbohydrates	13g	58g
of which sugars	2.4g	11g
Protein	9.2g	40g
Salt	0.48g	2.1g
Fibre	2.2g	9.7g

Ingredients

2 tbsp desiccated coconut (use a quarter)
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)

Allergens

Contains: Fish, Soya, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	155Kcal	706Kcal
	650kJ	2953kJ
Fat	7.5g	34g
of which saturates	2.1g	9.4g
Carbohydrates	13g	59g
of which sugars	2.4g	11g
Protein	8.9g	41g
Salt	0.46g	2.1g
Fibre	2.1g	9.7g

Back

High protein 5 plants

Blackened Salmon with Coconut Rice & Coriander Lime Crema

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Fish

Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Fragrant 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

Cooking Instructions

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.

Before you start

Preheat the grill to high (240C)
Line a baking tray with foil
Pull out a large frying pan, a small bowl & a sieve

Get the rice on & grill the salmon

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Season the salmon with salt and pepper. Add the salmon, skin-side down, to the foil-lined baking tray. Sprinkle over the Mexican spice and drizzle with 1/2 tsp oil. Grill for 20 mins, until cooked through

Prep & make the lime crema

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 half chilli
In 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 1/2 tsp oil on a medium-high heat. Once hot, add the pepper and sweetcorn and cook for 4-5 mins, until softened
Reduce the heat to medium, add the spring onion whites, garlic, the half pack of desiccated coconut and the chilli (for those who like the heat). Cook for a further 2-3 mins, until golden
Remove the pan from the heat. Once cooked, stir the rice, tamari and remaining lime juice into the veg pan. 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