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Salmon teriyaki with green beans and sweetcorn rice
Salmon is revered not only for its delectable flavor but also for its astounding health benefits
Ingredients
- 4 Salmon fillets
- 150 g Green beans
- 150 g Sweetcorn
- 100 g Basmatti rice
- 1 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
Instructions
- Make the marinade by mixing all the sauce ingredients.
- 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.
Notes
Key Features
- Gluten-Free
- Dairy Free
- Meal prep & freezer friendly
- High protein (over 20g per serving)
Nutrition
Serving: 1gCalories: 507kcalCarbohydrates: 40gProtein: 45gFat: 19g
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