Salmon Teriyaki With Green Beans & Sweet Corn Rice

Salmon Teriyaki With Green Beans & Sweet Corn Rice

Salmon Teriyaki With Green Beans & Sweet Corn Rice

Martine Chin
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Entree
Servings 4
Calories 507 kcal

Ingredients
  

  • 4 salmon fillets 5 oz. / 150g each
  • 5 oz green beans frozen, 150g
  • 1 cup sweetcorn 150g
  • 3.5 oz brown rice 100g
  • 2 tbsp sesame seeds
  • 1 tbsp sesame oil

For the Sauce:

  • 8 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp lime juice
  • 4 tbsp grated ginger
  • 2 garlic cloves grated

Instructions
 

  • Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
  • Cut the skin off the salmon then rinse, dry and marinate in the earlier prepared sauce for 1 hour.
  • In the meantime, cook the rice according to the instructions on the packaging. Add the green beans to the cooking rice 4 minutes before the end of cooking, then drain. Next add the sweetcorn and mix well.
  • Preheat the oven to 450F (230C). Place the salmon into an oven proof dish leaving the marinade aside. Bake for 8-10 minutes and 3 minutes before the end of baking sprinkle with sesame seeds.
  • Transfer the marinade into a small saucepan and heat until it thickens, then mix in the sesame oil, take off the heat and set aside.
  • To serve, divide the rice and salmon between plates, then drizzle with the teriyaki sauce.

Nutrition

Calories: 507kcalCarbohydrates: 45gProtein: 42gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 2092mgPotassium: 1218mgFiber: 4gSugar: 13gVitamin A: 414IUVitamin C: 8mgCalcium: 112mgIron: 4mg
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