Serving Suggestion
25 min
Feeds 1
* Per Serving:
630 kcal (31% GDA)
36g protein (80% GDA)
83g carbohydrate (36% GDA)
28g sugar (31% GDA)
19g fat (79% GDA)
5g saturates (25% GDA)
7g fibre (29% GDA)
1.8g salt (30% GDA)
Preheat the oven to 180°C/gas mark 4. Boil 65g of brown rice according to the pack instructions, drain and set aside. While the rice is cooking, mix 1 tsp of teriyaki sauce with 2 tsp of oyster sauce and 1 tsp of honey. Place a 90g salmon fillet on a baking dish and brush with the honey mixture. Bake for around 15-20 minutes until the fish is cooked through. While the fish is cooking, finely chop 1 clove of garlic and a small piece of peeled fresh ginger and slice 2 spring onions. Heat 1 tsp of vegetable oil in a wok and fry garlic, fresh ginger and 2 spring onions for a minute. Add a handful each of sugar snap peas, broccoli and pak choi and stir fry for a few minutes until heated through. Transfer the rice to a plate, top with the salmon and serve with the greens, drizzled with any pan juices. Follow with a 125g pot of Activia Greek Style Juicy Lemon Yogurt.
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This is a super recipe which I made last night. Very easy to make - all the goodness of salmon and the fish oils - combined with delicious fragrant flavours of the Orient. You can always leave the potatoes out - or replace with noodles or new potatoes. Salmon fillets are often on offer in the supermarkets these days so it really doesn't cost as much as you think. :)
Susannah@Activia 6 months ago