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Teriyaki salmon with edamame and cucumber (Diabetes)

Teriyaki salmon with edamame and cucumber (Diabetes)
4.8 70 ratings
Prep. 15 min
Total 50 min
4 portions
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Ingredients

  • salt-reduced soy sauce gluten free
    60 g
  • honey
    90 g
  • piece fresh ginger peeled
    3 cm
  • lime juice
    10 g
  • fresh boneless salmon fillets
    500 g
  • doongara rice brown (see Tips)
    65 g
  • water
    1000 g
  • frozen shelled edamame beans
    200 g
  • continental cucumbers (approx. 800 g) , trimmed and cut into ribbons
    2
  • lemon juice
    2 tbsp
  • sesame oil
    2 tsp
  • spring onion/green onion thinly sliced
    1
  • sesame seeds toasted
    2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 640 mg
Protein 37.8 g
Calories 2130 kJ / 510 kcal
Fat 22.5 g
Fibre 5 g
Saturated Fat 5.8 g
Carbohydrates 39.5 g

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