Ingredients for 3 servings
- 540 g salmon
- 225 g dry rice
- 150 g sprouts
- 450 g butter roasted broccoli
- 300 g carrot
- 120 ml teriyaki sauce
- 120 g fresh leafy greens
Instructions
- Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
- Cook the rice following the packet instructions, then fluff and keep warm.
- Season the salmon and pan-cook or bake it until it flakes easily.
- Soften the garlic and vegetables in the same pan. Add Teriyaki Yogurt Sauce and simmer until the vegetables are tender.
- Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.
Cool promptly, divide into 3 labelled portions and refrigerate for up to 3 days. Reheat until steaming hot.