with Garlic Rice and Teriyaki Green Beans
Roasted salmon is glazed with a sweet-savoury brown sugar and teriyaki sauce mixture, then served with tender green beans and fragrant garlic rice. The whole family will love these Asian-inspired flavours!
Allergens
Utensils
Tags
Salmon Fillets, skinless
250 g
Brown Sugar
1 tbsp
Teriyaki Sauce
4 tbsp
Basmati Rice
0.75 cup
Green Beans
170 g
Green Onion
2 unit
Garlic Salt
1 tsp
Oil
1 tbsp
Salt and Pepper
0.25 tsp
Garlic
3 g
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve green beans. Thinly slice green onions. Peel, then mince or grate garlic. Stir together brown sugar, half the teriyaki sauce and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl.
Add rice, garlic and half the garlic salt to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon on a parchment-lined baking sheet, then drizzle brown sugar mixture over top. Roast in the middle of the oven until cooked through, 10-12 min.\*\*
While salmon roasts, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until green beans are tender-crisp and liquid is absorbed, 5-7 min. Remove pan from heat, then add remaining teriyaki sauce and half the green onions. Season with salt and pepper, then toss to combine.
Fluff rice with a fork. Divide rice, salmon and green beans between plates. Sprinkle remaining green onions over top.
690
kcal
Calories
21
g
Fat
5
g
Saturated Fat
91
g
Carbohydrate
25
g
Sugar
3
g
Dietary Fiber
35
g
Protein
55
mg
Cholesterol
1260
mg
Sodium
