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
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. |
| 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 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
1 Person
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!
2 People
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
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!
Microwave
Oven
Contains soya, sulphites, fish, sesame.
Get in touch if you’d like to know more.
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 hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
