Salmon teriyaki with green beans and sweetcorn rice

Salmon teriyaki with green beans and sweetcorn rice

Salmon is revered not only for its delectable flavor but also for its astounding health benefits
Servings 4
Calories 507 kcal


  • 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


  • 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.


Key Features

  • Gluten-Free
  • Dairy Free
  • Meal prep & freezer friendly
  • High protein (over 20g per serving)

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