Recipe of the Month - Teriyaki Salmon Stir Fry Bowl

Why You’ll Love It

• High‑protein, low‑GI fuel that keeps you satisfied

• Packs 3+ serves of veg in one colourful bowl

• Gluten‑ & dairy‑free; fits low‑carb plans

• Ready in 30 minutes, perfect for weeknights

How to Prepare

1. Marinate the salmon fillets in a Ziploc bag with half the teriyaki sauce, remove excess air, seal, and coat evenly. Marinate for 20 minutes (up to 10 hours).
2. Preheat oven to 175 °C. Place fillets and marinade on a baking tray; bake on the middle rack for 20 minutes. Spoon over more Teriyaki sauce and bake for 5 minutes or until crisp on top.
3. Heat olive oil in a large saucepan or wok over medium heat. Toast sesame seeds for 1 minute until browned, then set aside.
4. Add the frozen stir-fry veggies to the pan; cook for 5 minutes until softened. Stir in remaining teriyaki sauce; cook for 8–10 minutes. Remove from heat.
5. Cook cauliflower rice as per packet instructions.
6. Divide rice and veggies into portions, top with salmon, sprinkle with sesame seeds, and garnish with chopped spring onions.

Nutrition Information