salmon fillet (skinless)
4 x 100g
wild rice (cooked wt. 300g)
mung beans (cooked wt. 300g)
red and yellow peppers
soy sauce, reduced salt
Steam the salmon and flake into large chunks.
Make the teriyaki sauce, thickening with cornflour. Set aside.
Lightly stir-fry the vegetables.
Heat the rice and the beans.
Lightly mix together.
Dress with the Teriyaki sauce.
Either add the rice and beans to the pot, followed by the vegetables, or dress all together and place in a serving dish.
Garnish with coriander.
Per 479g serving
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.