Lovely, healthy and LOW CAL!

Good-for-you meals don’t need to be bland, as these dishes prove

- ROSE FOOKS

SALMON TERIYAKI WITH WOK-FRIED GREENS
The perfect balance of a sweet and salty marinade, and charred stir-fried broccoli, elevates the baked salmon.

SERVES 4
PREP 15 MINS
COOK 15 MINS

PER SERVING
433 cals, 27g fat, 5g sat fat, 15g carbs

INGREDIENTS:

1 Heat the oven to 170C Fan/Gas 5. Mix the teriyaki sauce and syrup. Put the salmon into an ovenproof dish, season, then spoon over sauce. Set aside to marinate.

2 In a wok, over a medium heat, toast the cashew nuts, tossing regularly, until golden. Set aside.

3 Boil the beans for 3 mins, then refresh in cold water.

4 Bake the salmon in the marinade for 15 mins. 

5 Meanwhile, wipe the wok and add the sesame oil. Add the onion and cook until soft. Add the garlic and cook for 2 mins more. Increase the heat to medium-high. Add the broccoli, soy sauce and 2tbsp water. Cover and cook for around 10 mins, stirring occasionally and adding a little water if needed. When the broccoli is tender, remove from the heat and stir in the beans, chilli and lime juice.