SALMON TERIYAKI WITH GREEN BEANS & SWEETCORN RICE

Serves 4
507
0kCal
45
0Protein
40
0Carbs
19
0Fat
Total Time21 min.Servings4 servings
In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low. Here is a gorgeous recipe which you could batch cook to have for two nights OR for lunch the next day..

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
  • 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.

Notes

GF - GLUTEN FREE
MP - MEAL PREP/FREEZER FRIENDLY
HP- HIGH IN PROTEIN
NUTS - CONTAINS NUTS
DF - DAIRY FREE
Recipe
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