Salmon Teriyaki With Green Beans & Sweetcorn Rice
Prep Time:
75
Cook Time:
15
Serves:
4
Link:
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 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, grated
Instructions
1. Make the marinade by mixing all the sauce ingredients
together. Season with salt and pepper.
2. Cut the skin off the salmon then rinse, dry and
marinate in the prepared sauce for 1 hour.
3. In the meantime, cook the rice according to the
instructions on the packaging. Add the green beans to
the cooking rice 4 minutes before it is cooked, then
drain. Next, add the sweetcorn and mix well.
4. Preheat the oven to 450°F (230°C). Place the salmon
into an oven safe dish, leaving the marinade aside.
Bake for 8-10 minutes. 3 minutes before the end of
baking, sprinkle with sesame seeds.
5. Transfer the marinade into a small saucepan and heat
until it thickens. Mix in the sesame oil, take off the heat
and set aside.
6. To serve, divide the rice and salmon between plates,
then drizzle with the teriyaki sauce.