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
285 g
Brown Sugar
1 tbsp
Teriyaki Sauce
4 tbsp
Basmati Rice
0.75 cup
Green Beans
170 g
Green Onion
2 unit
Garlic Salt
0.5 tbsp
Oil
1 tbsp
Salt and Pepper
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4ppl) to a medium pot. Cover and bring to a boil over high heat. Trim, then halve green beans. Thinly slice green onions. Stir together brown sugar, half the teriyaki sauce and 1/2 tbsp oil (dbl for 4ppl) in a small bowl.
Add rice and half the garlic salt to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange on a parchment-lined baking sheet, then drizzle brown sugar mixture over top of salmon. 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 4ppl), then green beans and 3 tbsp water (dbl for 4ppl). Cook, stirring occasionally, until tender-crisp and liquid is absorbed, 5-7 min. Remove pan from heat, then drizzle with remaining teriyaki sauce and half the green onions. Season with salt and pepper and toss to combine.
Fluff rice with a fork. Divide rice, salmon and green beans between plates. Sprinkle over remaining green onions.
2929
kJ
Energy (kJ)
700
kcal
Calories
23
g
Fat
6
g
Saturated Fat
87
g
Carbohydrate
22
g
Sugar
3
g
Dietary Fiber
39
g
Protein
0
mg
Cholesterol
1510
mg
Sodium
