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.
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
Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
|cooking||microwave / 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 please see ingredients in bold.
Typical Values per 100g per serving (395g) energy (kJ) 636 2512 energy (kcal) 148 586 fat (g) 8.1 32 of which saturates (g) 1.3 5 carbohydrates (g) 12 46 of which sugars 2.5 9.8 fibre (g) 1.8 7.3 protein (g) 7.3 29 salt (g) 0.43 1.7 vitamin K (ug) 49 193.55 66% of RI 260% of RI folates (ug) 48 189.6 24% of RI 94.8% of RI vitamin B12 (ug) 0.67 2.647 27% of RI 106.65% of RI phosphorus (mcg) 114 450.3 16% of RI 63.2% of RI manganese (mcg) 0.49 1.934 24% of RI 94.8% of RI Sat Fat (g) 1 3.8 19% 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
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!
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!
1 Person: OVEN | Gas mark 5 | 195°C/175°C Fan | 50 mins. Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray. Remove film, and then stir. Rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | Gas mark 5 | 195°C/175°C Fan | 60 mins. Preheat oven. Remove sleeve and pierce film. Cook for 60 mins, ideally on a flat baking tray. Remove film, and then stir. Rest for 2 mins, check piping hot & enjoy!
Contains soya, sulphites, fish, sesame.
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We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to firstname.lastname@example.org if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.