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Salmon Teriyaki with Green Beans

Salmon Teriyaki & Green Beans

anti-inflammatory recipes


Serves: 4  |   Prep Time: 1.10 Hrs   |   Cook Time: 15 Min  


  • 4 salmon fillets (5 oz./150g each)
  • 5 oz. (150g) green beans, frozen
  • 1 cup (150g) sweetcorn
  • 3.5 oz. (100g) brown rice
  • 2 tbsp. sesame seeds
  • 1 tbsp. sesame oil
  • For the sauce:
  • 8 tbsp. soy sauce
  • 3 tbsp. maple syrup or honey
  • 1 tbsp. lime juice
  • 4 tbsp. grated ginger
  • 2 garlic cloves, grated


  1.  Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
  2.  Cut the skin off the salmon then rinse, dry and marinate in the prepared sauce for 1 hour.
  3.  In the meantime, cook the rice according to the instructions on the packaging. Add the green beans to the cooking rice 4 minutes before it is cooked, then drain. Next, add the sweetcorn and mix well.
  4.  Preheat the oven to 450°F (230°C). Place the salmon into an oven safe dish, leaving the marinade aside. Bake for 8-10 minutes. 3 minutes before the end of baking, sprinkle with sesame seeds.
  5.  Transfer the marinade into a small saucepan and heat until it thickens. Mix in the sesame oil, take off the heat and set aside.
  6.  To serve, divide the rice and salmon between plates, then drizzle with the teriyaki sauce.

Nutritional Per Serving

507 kal,  19g Fats,  40g Carbs,  45g Protein

All nutritional information is estimated and will depend on the exact ingredients you use.

Dr Cristina Rodes is a chiropractor, researcher, author, mother and host of Back Chat. She has recently celebrated 36 years as a clinical chiropractor. She is passionate about wellness and spinal health and has helped thousands of people live healthier lives.