Salmon Teriyaki With Green Beans & Sweetcorn Rice
Gluten-Free | Meal Prep | Dairy Free | High Protein
Serves 4
Prep Time1 Hour
Cooking Time15 Mins
507
kCal
19g
Fats
40g
Carbs
45g
Protein
Ingredients
4 salmon fillets (5 oz. / 150g each)
5 oz. (150g) green beans, frozen
1 Cup (150g) sweetcorn
3.5 oz (100g) brown rice
2 tosp. sesame seeds
1 tosp. 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
Method
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.
4 salmon fillets (5 oz. / 150g each)
5 oz. (150g) green beans, frozen
1 Cup (150g) sweetcorn
3.5 oz (100g) brown rice
2 tosp. sesame seeds
1 tosp. 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.