SALMON TERIYAKI WITH GREEN BEANS & SWEETCORN RICE
Serves 4
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
- Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
- Cut the skin off the salmon then rinse, dry and marinate in the 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 it is cooked, then drain. Next, add the sweetcorn and mix well.
- 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.
- Transfer the marinade into a small saucepan and heat until it thickens. 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
GF - GLUTEN FREEMP - MEAL PREP/FREEZER FRIENDLY
HP- HIGH IN PROTEIN
NUTS - CONTAINS NUTS
DF - DAIRY FREE
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