Teriyaki salmon with edamame and cucumber rice salad

Step 1

To make the teriyaki marinade, combine soy sauce, honey, ginger and lime juice in a small bowl. Place salmon in a shallow ovenproof dish; pour over marinade. Turn salmon to coat; refrigerate for at least 30 minutes.

Step 2

Meanwhile, cook rice according to packet directions.

Step 3

Boil, steam or microwave edamame until warmed though; cool slightly.

Step 4

Remove salmon from fridge; stand for 
10 minutes to bring to room temperature.

Step 5

Preheat oven to 200°C/180° fan. 
Line an oven tray with baking paper.

Step 6

Place salmon on tray; roast 10 minutes or until cooked to your liking. Transfer salmon to a plate, cover loosely with foil; rest for 5 minutes. Slice into 4 pieces.

Step 7

Meanwhile, strain roasting juices into 
a small saucepan; bring to boil over medium-high heat. Boil for 5 minutes 
or until reduced and thickened slightly.

Step 8

Combine rice, cucumber, edamame, juice and sesame oil in a large bowl.

Step 9

Serve salmon with rice salad, drizzled with teriyaki sauce and sprinkled with green onion and sesame seeds.