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Teriyaki Salmon and Vegetables on Rice

Calories: 700kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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