Salmon Teriyaki with Green Beans & Sweetcorn Rice


  • 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


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.

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