Teriyaki Salmon and Vegetables on Rice
Calories: 700kcal
- 600 g Salmon
- 1 Zucchini thinly sliced
- 2 Carrots thinly sliced
- 1 Capsicum thinly sliced
- 1 cup Brown Rice uncooked
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds
Teriyaki Sauce
- 1/2 cup Soy Sauce salt reduced
- 1/4 cup Rice Vinegar
- 2 tbsp Brown Sugar
- 1 tsp Cornflour
- 2 cloves Garlic grated or minced
Preheat oven to 200 °C and line an oven tray with baking paper.
Cook rice as per instructions.
Pat the salmon dry, remove any remaining bones, and cut into 4 even pieces.
In a small bowl, combine all of the teriyaki sauce ingredients and set aside.
Place the salmon and vegetables on the lined baking tray. Brush with the teriyaki sauce and drizzle with sesame oil. Cook for ~15 minutes.
Once cooked serve salmon and vegetables on cooked rice. Sprinkle with sesame seeds and enjoy.
Serving: 370g | Calories: 700kcal | Carbohydrates: 52g | Protein: 35g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 1200mg | Fiber: 5g | Vitamin C: 28mg | Calcium: 60mg | Iron: 2.5mg