TERIYAKI AND GINGER SALMON
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
2 cloves garlic, crushed
Freshly squeezed juice of ½ lime 120g piece skinless and boneless
2 Tbsp SunRice Doongara
Clever Low GI White Rice
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.