08/08/2023
New Recipe Love
BAKED TERIYAKI SALMON, GINGER SPINACH RICE, BROCCOLINI AND ZUCCHINI RIBBONS
Serves 2
Gluten free : Dairy Free
Here is what you’ll need
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¾ cup Sun Rice Low GI White Rice, rinsed and drained
1-1.5 teaspoon grated fresh ginger
2 cups baby spinach leaves, firmly packed
2x 160-180g pieces salmon
1 bunch broccolini, trimmed
2 medium zucchini, sliced about 5mm thick
1 ½ tablespoons extra virgin olive oil
1 spring onion, finely sliced
1 tablespoon sesame seeds, toasted
Teriyaki sauce:
4 tablespoons tamari or gluten free soy sauce
1 tablespoon honey or maple for vegan
2 teaspoons sesame oil
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Heat oven to 180C and line a baking tray with greaseproof paper.
Place Sun Rice Low GI White Rice in a small saucepan and add 1.5 cups water and fresh grated ginger, cover with a lid and bring to the boil on a medium heat.
Remove the lid, reduce heat to low and cook until water is almost absorbed. Add spinach leaves, toss gently through the rice, cover and turn off the heat allowing the spinach to wilt. Keep rice covered and warm until ready to serve.
Add broccolini and zucchini ribbons to baking tray, drizzle with extra virgin olive oil and toss to coat.
Spread the vegetable around the tray to make space for the salmon. Whisk ingredients for teriyaki sauce together in a bowl.
Place salmon tray, top with teriyaki sauce and cook in the oven for 15 minutes.
Once salmon is cooked, spoon ginger spinach rice into bowls, top with broccolini, zucchini ribbons, teriyaki salmon, then sprinkle with sliced spring onion and sesame seeds and tuck in!! 😋
Enjoy
Recipe from one of my favourites. Brown Paper Nutrition 🫶
More on the recipe here 👇
https://brownpapernutrition.com/recipes/baked-teriyaki-salmon-ginger-spinach-rice-zucchini-ribbons/
Happy Tuesday Everyone
Amanda x
