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.
- 35 mins cooking (plus refrigeration)
- Serves 4
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Ingredients
- ¼ cup (60ml) reduced-salt soy sauce
- ¼ cup (90g) honey
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 x500g piece skinless salmon fillet
- ⅓ cup (65g) doongara low-GI brown rice
- 200 g frozen shelled edamame
- 2 telegraph cucumbers (800g), sliced thinly lengthways into ribbons
- 2 tablespoons lemon juice
- 2 teaspoons sesame oil
- 1 green onion, sliced thinly
- 2 teaspoons sesame seeds, toasted
Method
- 1To 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.
- 2Meanwhile, cook rice according to packet directions.
- 3Boil, steam or microwave edamame until warmed though; cool slightly.
- 4Remove salmon from fridge; stand for 10 minutes to bring to room temperature.
- 5Preheat oven to 200°C/180° fan. Line an oven tray with baking paper.
- 6Place 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.
- 7Meanwhile, strain roasting juices into a small saucepan; bring to boil over medium-high heat. Boil for 5 minutes or until reduced and thickened slightly.
- 8Combine rice, cucumber, edamame, juice and sesame oil in a large bowl.
- 9Serve salmon with rice salad, drizzled with teriyaki sauce and sprinkled with green onion and sesame seeds.
