Lovely, healthy and LOW CAL!

Good-for-you meals don’t need to be bland, as these dishes prove

- ROSE FOOKS

SALMON TERIYAKI WITH WOK-FRIED GREENS
The perfect balance of a sweet and salty marinade, and charred stir-fried broccoli, elevates the baked salmon.

SERVES 4
PREP 15 MINS
COOK 15 MINS

PER SERVING
433 cals, 27g fat, 5g sat fat, 15g carbs

INGREDIENTS:

1 Heat the oven to 170C Fan/Gas 5. Mix the teriyaki sauce and syrup. Put the salmon into an ovenproof dish, season, then spoon over sauce. Set aside to marinate.

2 In a wok, over a medium heat, toast the cashew nuts, tossing regularly, until golden. Set aside.

3 Boil the beans for 3 mins, then refresh in cold water.

4 Bake the salmon in the marinade for 15 mins. 

5 Meanwhile, wipe the wok and add the sesame oil. Add the onion and cook until soft. Add the garlic and cook for 2 mins more. Increase the heat to medium-high. Add the broccoli, soy sauce and 2tbsp water. Cover and cook for around 10 mins, stirring occasionally and adding a little water if needed. When the broccoli is tender, remove from the heat and stir in the beans, chilli and lime juice.

6 Flake the cooked salmon, discarding the skin. Stir any marinade left in the dish and drizzle on top. Chop the nuts and scatter over with the salad cress. Serve with rice.