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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  • 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


  • 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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