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
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
- 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.
- Meanwhile, cook rice in a small saucepan of boiling water following pack instructions or until tender. Drain well. Set aside.
- 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.
- 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.