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Calories

:

244 kcal

Protein

:

19.9g protein

Difficulty

:

Easy

Allergens:

Crustaceans
Wheat
Cereals containing gluten
Soya
Sulphites

Ingredients

Serving amount

250 grams

Cauliflower Rice

1 unit(s)

Onion

1 unit(s)

Bell Pepper

160 grams

Prawns

(Contains: Crustaceans)

120 grams

Peas

2 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

Nutrition Values

Energy (kJ)1023 kJ

Energy (kcal)244 kcal

Fat2.8 g

of which saturates0.6 g

Carbohydrate36.7 g

of which sugars25.9 g

Dietary Fiber6.1 g

Protein19.9 g

Salt2.7 g

Potassium365.4 mg

Calcium23.7 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking steps

1

Preheat oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Add 1 tbsp butter (double for 4p) to a medium pot on medium-high heat.
Add garlic and fry, 1 min, then add rice, 1⁄4 tsp salt and 300ml water (double both for 4p). Bring to the boil.
Once boiling, lower heat to medium, cover and cook, 10 mins.
Remove from heat and leave to the side until ready to serve (Keep covered. Rice
will cook in its own steam).

2

Meanwhile, lay the salmon, skin-side down, onto a lined baking tray.
Season with salt and pepper.
Once the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

3

Cut the broccoli into florets (like small trees). Halve any large florets.
Heat a drizzle of oil in a pan on high heat. Once hot, add the broccoli and fry for 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the broccoli is tender, 4-5 mins.
Once the veg is cooked, transfer to a bowl and stir in half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.

4

Wipe the (now empty) pan and pop back on medium heat.
Toast the sesame seeds until light golden and set half aside.

5

Pour the teriyaki sauce and remaining sesame oil into the pan. Stir together and cook until warmed through, 1-2 mins.
Once the fish is cooked, carefully transfer it to the pan with the sauce (reheat the sauce first if needed).
Turn the salmon in the sauce to evenly glaze it.

6

When ready, fluff up the garlic rice with a fork and divide between your plates.
Top with the teriyaki salmon, spooning over any sauce left in the pan.
Sprinkle over the remaining sesame seeds and serve with the veg alongside.

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