Salmon w Corn

Name: Salmon w Corn
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: Thumb-sized Piece Root Ginger, grated; 2 Garlic Cloves, grated; 2 tbsp. Tamari Sauce; 72 tbsp. Rice Wine Vinegar; 2 tbsp. olive Oil; 1 Carrot, sliced; 100g Romano Flat Green Beans, topped & tailed, chopped in half; 100g Baby Corn; 2 Skinless Salmon Filets; 250g Cooked Brown Rice; 2 Eggs; Hot Sauce, to serve

4 steps

Prep:10minCook:5min

Serving 3 398cal |29g Proteins |18g Fats |32g Carbs

Updated at: Fri, 26 Apr 2024 19:49:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories409.1 kcal (20%)

Total Fat22.5 g (32%)

Carbs27.7 g (11%)

Sugars4 g (4%)

Protein24 g (48%)

Sodium909.3 mg (45%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

root ginger

thumb-sized piece, grated

2garlic cloves

grated

2 Tbsptamari sauce

72 TbspRice Wine Vinegar

2 Tbspolive oil

1carrot

sliced

100gGreen Beans

Flat, topped & tailed, chopped in half

100gbaby corn

2Skinless Salmon Filets

250gbrown rice

Instructions

Step 1

Mix the ginger, garlic, tamari sauce and vinegar together in a small bowl, and set aside.

Step 2

Heat a large skillet or wok over medium heat. Add 1 tablespoon of the olive oil into the wok, adding the vegetables and salmon. Saute the salmon for 2 minutes on each side. Add the rice into the wok, stir to combine, flaking the cooked salmon into smaller pieces. Now push everything to the side of the pan.

Step 3

Add the remaining oil to the wok, crack in the eggs, stirring until scrambled. Once cooked, stir the eggs through the rice and pour over the ginger and garlic sauce. Allow the mixture to simmer gently for 2-3 minutes.

Step 4

When ready to serve, divide the mixture into bowls and top with a drizzle of hot sauce.