Teriyaki Salmon with Rice

Ingredients

• 0.33 cup Reduced-Salt Soy Sauce
• 0.25 cup Brown Sugar, firmly packed
• 2 tbsp Honey
• 2 clove Garlic
• 2 cm Ginger, finely grated
• 4 Salmon Fillets, skin on
• 450 g Long Grain White Rice
• 2 tbsp Vegetable Oil
• 300 g Green Beans, chopped
• 4 Spring Onions, thinly sliced
• 1 tbsp Rice Vinegar
• 2 tsp Sesame Oil
• 2 tbsp Sesame Seed

Method

1. Combine soy, sugar, honey, garlic, and ginger in a small bowl. Stir until sugar dissolves.
2. Place salmon in a dish and pour over one-third of the sauce, turning the fish to coat. Stand for 30 minutes.
3. Meanwhile, cook rice.
4. Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, sesame oil, and half the seeds. Toss to combine.
5. Remove from heat and cover to keep warm.
6. Heat the remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden.
7. Spoon rice into bowls and top with salmon and remaining sesame seeds.