Salmon teriyaki with green beans & sweetcorn rice

Salmon Teriyaki with Green Beans & Sweetcorn Rice

Salmon teriyaki with green beans

Salmon Teriyaki with Green Beans and Sweetcorn Rice

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Servings 4
Calories 507 kcal


  • 4 x 150 g salmon fillets
  • 150 g green beans
  • 1 cup sweetcorn
  • 100 g 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 cloves garlic, grated


  • Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
  • Cut the skin off the salmon then rinse, pat dry with a paper towel and then 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.
Keyword salmon

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