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

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.