Salmon Teriyaki With Green Beans & Sweet Corn Rice
Salmon Teriyaki With Green Beans & Sweet Corn Rice
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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