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                Load image into Gallery viewer, Teriyaki Salmon + Whole Grain Rice
Teriyaki Salmon + Whole Grain Rice

Sustainable Scottish salmon in a teriyaki glaze with broccoli, spinach, edamame & red pepper with a tamari ginger dressing on steamed red quinoa & whole grain rice topped with toasted pumpkin & sesame seeds. Low FODMAP.


This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

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    One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more

    Diversity score = 8.75 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
    health benefits:
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    immunity
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    psychological function
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    energy
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    blood
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    bones
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    muscles
    nutrients:
    more info
    sustainable fish
    1 person 395g
    2 people 790g
    cookingmicrowave / oven

    Brown rice (23%), Teriyaki glaze [Water, Soy sauce, Extra virgin olive oil, Brown sugar, Ginger, Wine vinegar (Sulphites), Tapioca flour, Chives], Teriyaki salmon (13%) [Sustainable salmon (Fish), Extra virgin olive oil, Soy sauce, Lime juice, Ginger, Brown sugar, Chives], Broccoli (11%), Edamame beans (10%) (Soya), Quinoa (10%), Spinach (5%), Red peppers (3%), Pumpkin seeds (1%), Extra virgin olive oil (0.5%), Sesame seeds (0.3%), Chives


    For allergens, including cereals containing gluten, please see ingredients in bold.


    Although we do our very best to take out all the bones, some may remain.

    Typical Valuesper 100gper serving (395g)
    energy (kJ)6362512
    energy (kcal)148586
    fat (g)8.132
    of which saturates (g)1.35
    carbohydrates (g)1246
    of which sugars2.59.8
    fibre (g)1.87.3
    protein (g)7.329
    salt (g)0.431.7
    vitamin K (ug)49193.55
     66% of RI260% of RI
    folates (ug)48189.6
     24% of RI94.8% of RI
    vitamin B12 (ug)0.672.647
     27% of RI106.65% of RI
    phosphorus (mcg)114450.3
     16% of RI63.2% of RI
    manganese (mcg)0.491.934
     24% of RI94.8% of RI

    RI = Reference Intake

    LOW SATURATED FAT

    SOURCE OF PROTEIN

    HIGH IN VITAMIN K

    SOURCE OF FOLIC ACID

    SOURCE OF VITAMIN B12

    SOURCE OF MANGANESE

    SOURCE OF PHOSPHORUS

    1 OF 5 A DAY

    1 Person


    Microwave: MICROWAVE (preferred method) |800W | 8 mins. Remove sleeve and pierce film. Cook for 5 mins. Remove film, stir and cook for a further 3 mins. Rest for 2 mins, check piping hot & enjoy!


    Oven: OVEN | Gas mark 6 | 220°C/200°C Fan | 45 mins. Preheat oven. Remove sleeve and pierce film. Cook for 35 mins, ideally on a flat baking tray. Remove film, stir, then recover and cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!


    2 People


    Microwave: MICROWAVE (preferred method) |800W | 15 mins. Remove sleeve and pierce film. Cook for 10 mins. Remove film, stir and cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!


    Oven: OVEN | Gas mark 6 | 220°C/200°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 45 mins, ideally on a flat baking tray. Remove film, stir, then recover and cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!

    Contains soya, sulphites, fish, sesame.


    This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.


    Get in touch if you’d like to know more.


    We use tree nuts in almost all our meals.


    Please Note: The details above are correct as of 10th Feb 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

    This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, we do infuse our extra virgin olive oil with onions (which are strained out of the oil before we use it in cooking)

    Keep frozen below -18C and do not refreeze if defrosted.  

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    Key Nutrients: