547
CALORIES
39.8
PROTEIN (G)
43.1
CARBS (G)
24.9
FAT (G)
5.8
FIBRE (G)
Method
Mix mustard, garlic, lemon, paprika, parsley, chilli, salt, pepper and honey.
Coat the salmon and bake at 220°C until opaque and cooked through, about 8–12 minutes depending on thickness.
Roast or steam broccoli until tender-crisp.
Heat the cooked rice until piping hot.
Divide rice and broccoli, add salmon and spoon over only the measured glaze.
ALLERGENS
Contains: Contains fish and mustard.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 1 day.
COACH NOTE
The glaze is fully measured; no extra honey is included.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use a labelled gluten-free mustard if required.
FREEZER GUIDANCE
Freeze cooked salmon and rice for up to 1 month; broccoli is best fresh.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate after substitutions.