1 Tbsp teriyaki sauce or gluten-free teriyaki sauce
2cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
Freshly squeezed juice of ½ lime
120g piece skinless and boneless salmon
2 Tbsp SunRice Doongara
Clever Low GI White Rice
½ Lebanese cucumber, halved lengthways, thinly sliced
50g 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.
2. Meanwhile, cook rice in a small saucepan of boiling water following pack instructions or until tender. Drain well. Set aside.
3. 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.
4. 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.
Nutrition Info PER SERVE 1976kJ, protein 33g, total fat 17g (sat. fat 3.4g), carbs 41g, fibre 8g, sodium 461mg • Carb exchanges 2 2⁄3 • GI estimate low • Gluten-free option
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