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
| sustainable fish | |
| 1 person | 395g |
| 2 people | 790g |
| 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, 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 Values per 100g per serving (395g) energy (kJ) 636 2512 energy (kcal) 152 601 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
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
| size | oven | microwave | |
|---|---|---|---|
| single | 45 mins | 8 mins | |
| double | 55 mins | 10 mins |
Contains soya, sulphites, fish, sesame.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals. Whilst this meal is tested to be gluten-free, it is made in a kitchen that handles gluten-containing ingredients
Please Note: The details above are correct as of 7 July 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Keep frozen below -18C and do not refreeze if defrosted.
Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
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