Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200gm salmon fillets
- 100gm Japanese steamed rice
- 40ml Teriyaki sauce
- 40gm lemon
- 20gm red cabbage
- 20gm carrot
Directions
Place the Salmon fillet under the salamander and wait until it is medium-cooked.
Use the brush to apply some teriyaki sauce to the fillet
Grill again until it is adequately cooked
Make 2 triangle-shaped pieces using steamed rice and arrange them on a plate
Lay the cooked salmon fillet on the rice.
Brush the salmon fillet with teriyaki sauce again
Garnish with lemon wedges, shredded carrots and red cabbage
Category:Main Dish Seafood Recipes
Category:Salmon Recipes
Category:Teriyaki sauce Recipes
Category:Rice Recipes