Salmon Teriyaki with Green Beans and Sweetcorn Rice
Ingredients
- 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
Instructions
- 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.
