Quick & Easy

Teriyaki salmon with edamame and cucumber rice salad

Salmon fillet, marinated in this homemade Japanese-style sauce, is perfectly paired with a low-GI rice salad full of edamame and cucumber.



1.To make the teriyaki marinade, combine soy sauce, honey, ginger and lime juice in a small bowl. Place salmon in a shallow ovenproof dish; pour over marinade. Turn salmon to coat; refrigerate for at least 30 minutes.
2.Meanwhile, cook rice according to packet directions.
3.Boil, steam or microwave edamame until warmed though; cool slightly.
4.Remove salmon from fridge; stand for 
10 minutes to bring to room temperature.
5.Preheat oven to 200°C/180° fan. 
Line an oven tray with baking paper.
6.Place salmon on tray; roast 10 minutes or until cooked to your liking. Transfer salmon to a plate, cover loosely with foil; rest for 5 minutes. Slice into 4 pieces.
7.Meanwhile, strain roasting juices into 
a small saucepan; bring to boil over medium-high heat. Boil for 5 minutes 
or until reduced and thickened slightly.
8.Combine rice, cucumber, edamame, juice and sesame oil in a large bowl.
9.Serve salmon with rice salad, drizzled with teriyaki sauce and sprinkled with green onion and sesame seeds.

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