Salmon Teriyaki With Green Beans & Sweetcorn Rice

What you'll need:

• 4 salmon fillets (150g each)​

• 150g green beans, frozen​

• 150g sweetcorn​

• 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​

Serves 4

Prep time: 60 mins

Cook time: 15 mins

Method

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 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.​

Macros per serving:

507Kcal

40g Carbs

19g Fats

45g Protein