Teriyaki Salmon Power Pot
This dish has been a great success at our retreats in Surrey.
Full of Protein, antioxidants and fresh raw vegetables full of vitamin C – Very easy to make and tasty too!
Salmon fillets 2 (cut into halves)
Sugar snaps 1 pack
cooked red and white quinoa 100g
Sprouting lentils 100g
1/2 Pomegranate seeds
Sprinkle of Tamari pumpkin seeds (see recipe)
Dressing (shaken in a jar)
1/2 lemon Juice
Glug of olive oil
Organic Apple cider vinegar 1tsp
1tsp grain mustard
Place the salmon fillets on parchment paper season with sea salt and drizzle with teriyaki sauce. Place in the preheated oven 180 for 15 mins. When cooked, sprinkle with Chia Seeds.
Shred the courgette and carrot with the shredder peeler,
cut the sugar snaps thinly,
combine all of the salad ingredients in a large bowl.
Add the dressing, spoon into 4 individual ramekins
and top with the cooked salmon.