Salmon is a fatty fish packed with essential omega-3 fatty acids that help with brain function, and heart health and support joint health. Additionally Salmon is an excellent source of protein. The composition of this meal makes it the perfect “mixed meal” of protein, fat, and carbohydrate.
Ingredients
Makes 2 portions
Salmon 2 fillets
Basmati Rice boil in the bag
Spring Onion 1
Edamame 100g, shelled
Sesame Seeds 1 pinch
Teriyaki Glaze 1 tsp
Coriander fresh, sprig
Broccoli 70g (4 small spears)
Carrot 1/2 a carrot, grated
Bok Choy handful, chopped
Cucumber 1 thumb length piece, sliced
Allergens: Fish, Sesame. May contain Sulphites, Soy, Wheat, Gluten.
Method
Preheat the oven to 180 degrees C. Dab the salmon fillets dry using a paper towel before adding the teriyaki glaze to the salmon. You can use a store-bought teriyaki sauce.
Boil the kettle and organise two pots, one for cooking the rice and one for cooking the broccoli and edamame. Begin by cooking the rice according to the instructions on the packet (usually takes 11 to 13 minutes). After starting to boil the rice, add the salmon to the oven for 13 minutes.
As the salmon and rice cook, peel and grate the carrot and leave it to the side. Slice the cucumber and leave to the side and clean and chop the spring onion and leave to the side.
Until 5 minutes before the salmon is cooked, add the shelled edamame and broccoli to the other pot with boiling water. Cooking for 5 minutes.
Once cooked, serve the rice in a bowl and then top the rice with the grated carrot, broccoli, edamame, spring onion, and salmon. Garnish with fresh coriander leaves.
Nutritional Information
Per Serving
KCAL: 593.2 | PRO: 40g | CARB: 56.2g | FAT: 23.2g | FIBRE: 10.8g