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Sweet & Sour Salmon with Puy Lentils

How To Make Sweet & Sour Salmon with Puy Lentils Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ261,572
Energy kcal62376
Fat1.6g9.6g
  - of which saturates0.3g2.1g
  - monosaturates0.7g4.1g
  - polyunsaturates0.5g3.3g
Carbohydrates6.7g40.4g
  - of which sugars4.2g25.4g
Fibre0.9g5.7g
Protein4.5g27.1g
Saltg0.3g

Allergens

Soya
Fish
Sesame

Ingredients

  • 730g Salmon portion
  • 600g Puy Lentils
  • 500g Green Cabbage
  • 400g Beansprouts
  • 400g SugarSnap Peas
  • 300g Baby Corn
  • 300g Canned Pineapple
  • 250g Button mushroom
  • 150ml Tamari
  • 150ml Orange Juice
  • 150g Tomato Puree
  • 100ml Rice Wine Vinegar
  • 50g Ginger
  • 50g Marigold Bouillon
  • 135g Spring Onions (weight)
  • 30g Cornflour
  • 30g Sugar
  • 15ml Sesame Oil
  • 1ml Water
  • 2ea Cooking Red Pepper
  • 2ea Cooking Yellow Pepper
  • 1ea Raw Green Pepper

Cooking Instructions

1. Simmer puy lentils in water until soft 2. Juice orange if using fresh 3. Mix corn flour with water, marigold bouillion, orange juice, tamari, vinegar, tomato puree and sugar to create the sauce mixture 4. Slice peppers, mushrooms, baby corn, and cabbage into strips 5. Chop ginger 6. Fry ginger, cabbage, mushrooms, pepper and spring onion in sesame oil 7. Add mangetout, beansprouts and pineapple and simmer for a few more minutes 8. Once sauce mixture is cooked and thickened, add it to vegetables and cook for another 30 seconds. 9. Season with cayenne pepper 10. Salmon is poached in water in the oven for around 25 minutes at 150 C or until cooked. 11. Add the salmon to the pouch, then add the puy lentils and then the mixture of vegetables.


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