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Salmon Teriyaki Rice Bowl

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE VITALITY
SERVES 4

INGREDIENTS

Main
salmon fillet (skinless)
4 x 100g
wild rice (cooked wt. 300g)
100g
mung beans (cooked wt. 300g)
100g
red and yellow peppers
200g
courgette
160g
red onion
160g
olive oil
2 tsp
salt
1g
pepper
1g
Teriyaki sauce
soy sauce, reduced salt
4 tsp
water
300ml
ground ginger
pinch
garlic powder
pinch
brown sugar
4 tsp
honey
1 tsp
cornflour
2 tsp

METHOD

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.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 479g
% RNI
Energy kJ
460
5%
2203
26%
Energy kcal
110
5%
525
26%
4.3g
6%
20.5g
29%
0.8g
4%
3.9g
19%
4.2g
4%
20.0g
22%
0.23g
3%
1.09g
18%
Protein
7.2g
-
34.4g
-
Carbohydrates
10.4g
-
49.8g
-

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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