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Salmon Supreme Bowl

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
salmon, skinless (steamed, 4 x 100g cooked weight)
4 x 120g
quinoa (tri-colour) (weight after cooking 300g)
100g
edamame beans (cooked & refreshed)
160g
raw dry mung beans (weight after cooking 240g)
120g
fine green beans (cooked & refreshed)
160g
wakame (reconstituted) 160g finished weight
15g
coriander (picked)
10g
salt
1g
pepper
0.5g
lime garnish, cut into 4 wedges
1
Dressing
olive oil
4 tsp
lemon, juiced
½

METHOD

Cook the soaked mung beans ensuring they don’t overcook - to retain their colour and a ‘bite’.
Prepare and heat all the rest of the ingredients and season.
Place the cooked ingredients in a bowl in distinct sections, as pictured.
Dress with the dressing.
Top with a salmon and serve with a wedge of lime.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 436g
% RNI
Energy kJ
490
5%
2138
25%
Energy kcal
117
5%
511
25%
5.5g
7%
23.9g
34%
Fat, which MUFA
2.6g
-
11.4g
-
Fat, which PUFA
1.3g
-
5.5g
-
1.0g
5%
4.2g
21%
0.9g
1%
4.0g
4%
0.22g
3%
0.97g
16%
Protein
9.3g
-
40.5g
-
Carbohydrates
6.9g
-
30.3g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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