Salmon Teriyaki with Green Beans and Sweetcorn Rice
Dive into a flavorful and nourishing Salmon Teriyaki with Green Beans & Sweetcorn Rice. This dish boasts heart-healthy omega-3s from the salmon, while the brown rice and vegetables provide a satisfying mix of fiber and essential vitamins.
Ingredients
- 4 salmon fillets
- 150 g green beans
- 1 cup sweetcorn
- 100 g brown rice
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
For the sauce
- 8 tbsp coconut aminos
- 3 tbsp maple syrup
- 1 tbsp lime juice
- 2 ½ cm ginger (grated)
- 2 cloves garlic (minced)
Instructions
- Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
- Cut the skin off the salmon then rinse, pat dry with a paper towel and then marinate in the prepared sauce for 1 hour.
- In the meantime, cook the rice according to the instructions on the packaging. Add the green beans to the cooking rice 4 minutes before it is cooked, then drain. Next, add the sweetcorn and mix well.
- Preheat the oven to 450°F (230°C). Place the salmon into an oven safe dish, leaving the marinade aside. Bake for 8-10 minutes. 3 minutes before the end of baking, sprinkle with sesame seeds.
- Transfer the marinade into a small saucepan and heat until it thickens. Mix in the sesame oil, take off the heat and set aside.
- To serve, divide the rice and salmon between plates, then drizzle with the teriyaki sauce.
Notes
Although salmon is a great option, it’s best to have sesame oil and maple syrup only occasionally.
Nutrition per serve
Calories: 506kcal | Carbohydrates: 47g | Protein: 38g | Fat: 18g | Fiber: 3g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.