Date posted: 26/02/2020

Teriyaki salmon protein pot

  • Serves 10
Votes: 1 Average: 5


Three colour quinoa 300g
Bulgar wheat 300g
Tilda easy cook wholegrain rice 380g
Pure olive oil glass 20ml
Everyday Favourites edamame soya beans 300g
Yutaka 100% natural traditional korean Kimchi 200g
Ramona’s Kitchen Japanese edamame dip 200g
Baby leaf spinach fresh 20g
Pier 7 raw Scottish salmon portions (skinless) 140-170g 5
Lee Kum Kee teriyaki sauce 200g
Everyday Favourites sesame seeds 30g
Pumpkin seeds 30g


  1. Cook all the grains as per the instructions on the pack and chill well.
  2. Combine all the grains together and add the oil. Set to one side.
  3. Blanch and refresh the edamame beans keep chilled.
  4. Drain the kimchi and set to one side.
  5. Decant the edamame dip and spinach and set to one side.
  6. Coat the salmon with teriyaki sauce and roast until cooked, chill and flake into large chunks - set to one side.
  7. Toast the sesame & pumpkin seeds then set to one side to cool.
  8. To assemble place the grain mix into the pot then arrange all components around. Finish with toasted seeds.
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