2 pieces Alaskan salmon fillet
2 tsp chipotle paste
2 tbsp oil
4 tbsp black beans, cooked and rinsed
2 limes, 1 zested and juiced, 1 halved
1 red capsicum, seeded and cut into strips
1 avocado, diced
- Brush the salmon with a thin layer of chipotle paste followed by a thin layer of oil. Grill for 7-8 minutes, or until cooked through.
- Put the black beans in a bowl and add the lime juice and zest. Add the capsicum slices, avocado, some oil and seasoning. Gently fold together and sprinkle with coriander.
- Break up the salmon over the salad (discarding any skin) and serve with extra lime to squeeze over.