Teriyaki style salmon with ginger rice and green beans
Sticky, salty and sweet salmon glazed with tamari, maple and ginger, served over fluffy rice.
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Ingredients
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Method
- 1
Cook the rice following the packet instructions. Steam or boil the green beans for 4 minutes and drain.
4 min - 2
Stir the tamari, maple syrup, ginger, vinegar and cornflour with 3 tablespoons of water.
- 3
Heat the oil in a non stick pan. Fry the salmon for 3 minutes each side until golden.
6 min - 4
Pour in the sauce and bubble for 2 minutes, spooning it over the fish until glossy and thick.
2 min - 5
Serve the salmon on the rice with the beans, sesame seeds and spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.