TERIYAKI AND GIN­GER SAL­MON

Diabetic Living - - Slim-down Special -

PREPA­RA­TION TIME: 15 MINS PLUS 15 MINS MARINATING COOK­ING TIME: 15 MINS SERVES 1 (AS A MAIN)

1 Tbsp teriyaki sauce or

gluten-free teriyaki sauce

2cm piece gin­ger, peeled, finely

grated

2 cloves gar­lic, crushed

Freshly squeezed juice of ½ lime 120g piece skin­less and bone­less

sal­mon

2 Tbsp SunRice Doon­gara

Clever Low GI White Rice

Cook­ing spray

½ le­banese cu­cum­ber, halved length­ways, thinly sliced

50g snow peas, trimmed, shred­ded

½ red cap­sicum, cut into short, thin strips

Lime wedges, to serve (op­tional)

1 Put teriyaki sauce, gin­ger, gar­lic and lime juice in a shal­low dish and stir to com­bine. Add sal­mon and turn to coat. Set aside for 15 min­utes or more to mar­i­nate.

2 Mean­while, cook rice in a small saucepan of boil­ing wa­ter fol­low­ing pack in­struc­tions or un­til ten­der. Drain well. Set aside.

3 While rice is cook­ing, spray a small non-stick fry­ing pan with cook­ing spray and heat over a medium-high heat. Drain sal­mon and add to pan. Cook for 3 min­utes on each side or un­til just cooked through. Set aside.

4 Put cu­cum­ber, snow peas and cap­sicum in a small bowl and toss to com­bine. Trans­fer to a serv­ing plate and add rice and sal­mon. Serve with lime wedges, if us­ing.

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