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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
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Servings 4
Calories 507 kcal

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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