SALMON TERIYAKI WITH GREEN BEANS & SWEETCORN RICE

High Protein Recipes
Written By Nick Johnston-Davis
SALMON TERIYAKI WITH GREEN BEANS & SWEETCORN RICE with Lean6

WHAT YOU NEED:

  • 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

WHAT YOU NEED TO DO:

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 earlier 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 the end of cooking, then drain. Next add the sweetcorn and mix well.

Preheat the oven to 450F (230C). Place the salmon into an oven proof dish leaving the marinade aside. Bake for 8-10 minutes and 3 minutes before the end of baking sprinkle with sesame seeds.

Transfer the marinade into a small saucepan and heat until it thickens, then 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.

Nutrition per serving:

  • 507 kcal

  • 19g Fats

  • 40g Carbs

  • 45g Protein

Nick Johnston-Davis

Co-Founder of Unstoppabl - 25 Years Helping Business Owners Reach Their Potential In Body & Business. Nick has worked with businesses in both the public and private sector delivering change and providing a pathway for businesses to reach their full potential. He also works with individuals 1-1, helping them achieve their goals and become Unstoppabl in every area of their life.

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