Recipe: Salmon Teriyaki with Green Beans
If you’re looking for a new recipe to add to your meal prep rotation, then look no further!
This Salmon Teriyaki recipe is nutritious, delicious and easy to make!
It's not only gluten-free and dairy-free, but it's also packed with protein and flavour.
Here's how to bring this delicious dish to your table, serving four people and ensuring you have a healthy meal ready in no time.
507 calories per serving, 45g of protein, 40g of carbohydrate and 19g of fat.
Ingredients (serves 4):
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
For the sauce:
8 tbsp. soy sauce
3 tbsp. maple syrup
1 tbsp. lime juice
4 tbsp. grated ginger
2 garlic cloves, grated
Here’s how to make it:
Mix the soy sauce, maple syrup, lime juice, grated ginger, and grated garlic together in a bowl. Season with salt and pepper.
Carefully remove the skin from the salmon fillets, rinse, and pat them dry. Place the salmon in the marinade, ensuring each piece is well-coated. Let it sit for at least one hour to absorb the flavours.
Cook the rice according to the package instructions. Add the green beans to the pot four minutes before the rice is done to make your meal even healthier and more colourful. After draining the rice and beans, stir in the sweetcorn, combining everything evenly.
Preheat your oven to 230°C (450°F). Place the marinated salmon in an oven-safe dish, setting aside the leftover marinade for later use. Bake the salmon for 8-10 minutes. For a touch of crunch and extra flavour, sprinkle sesame seeds over the salmon during the last three minutes of baking.
Pour the remaining marinade into a small saucepan and heat it until it thickens. Once thickened, remove from the heat and stir in the sesame oil to add a silky, rich texture to your sauce.
To serve, divide the rice mixture and baked salmon among four plates. Drizzle each serving with the thickened teriyaki sauce and serve!
Enjoy!
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