What you need to do

• 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.