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  1. Home
  2. Diabetic Living Recipe

Teriyaki and ginger salmon

A skinless salmon fillet marinated in teriyaki sauce with ginger, garlic and lime juice, is a tasty meal for one that'll feed your brain and your tum! - by Chantal Walsh
  • 15 Feb 2017
Teriyaki and ginger salmon
Cook: 40 Minutes - easy - Serves 1 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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A skinless salmon fillet marinated in teriyaki sauce with ginger, garlic and lime juice, is a tasty meal for one that'll feed your brain and your tum!

Ingredients

1 tbsp teriyaki sauce or gluten-free teriyaki sauce

2 cm piece ginger, peeled, finely grated

2 cloves garlic, crushed

freshly squeezed juice of ½ lime

120 g piece boneless skinless salmon fillet

2 tbsp Sunrice Doongara rice

cooking spray

½ Lebanese cucumber, halved lengthways, thinly sliced

50 g snow peas, trimmed, shredded

½ red capsicum, cut into short, thin strips

lime wedges, to serve, optional

Method

  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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