Name: Teriyaki salmon with edamame and cucumber rice salad
Cook time: 35 min
Total time: 35 min
Yield: 4
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

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

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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