Ingredients

  • 2 100g Salmon fillets
  • 40 g Kikkoman Teriyaki sauce with toasted sesame
  • 120 g Brown rice
  • 2 teaspoons Olive oil
  • 1 whole Medium sized courgette, cut into thick slices
  • 1 whole Red pepper, deseeded and chopped
  • 3 sticks Celery, sliced
  • 75 g Cherry tomatoes, halved
  • 2 handfuls Baby spinach
  • 1 half Small avocado, pitted and sliced
  • 1 handful Fresh herbs for garnish

Method

  1. 1

    Brush the salmon fillets with the teriyaki sauce and put them into the fridge to marinate for a couple of hours. Preheat the oven to 190ºC/gas mark 5. Put the salmon into a baking pan and brush evenly with any remaining teriyaki sauce. Cook in the preheated oven for about 35-40 minutes.

  2. 2

    Boil the brown rice according to the pack instructions. 

  3. 3

    Put the olive oil in a pan, add the courgette, peppers, celery and tomatoes and roast the vegetables briefly. Season with pepper.

  4. 4

    Put the rice into 2 bowls, add the roasted vegetables, spinach and avocado, topped with the salmon. Garnish with herbs as an option.

Nutritional Details

Each serving provides
  • Energy 2299kj 549kcal 27%
  • Fat 20.4g 29%
  • Saturates 4.0g 20%
  • Sugars 2.9g 3%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

62.5g carbohydrate 7.3g fibre 31.9g protein

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