FIELD DOCTOR Teriyaki Salmon + Whole Grain Rice (395g)
Sustainable Scottish salmon in a teriyaki glaze with broccoli, spinach, edamame & red pepper with a tamari ginger dressing on steamed red quinoa & whole grain rice topped with toasted pumpkin & sesame seeds.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 1 of 5 a day
Brown rice (23%), Teriyaki glaze [Water, SOY sauce, Extra virgin olive oil, Brown sugar, Ginger, Wine vinegar (SULPHITES), Tapioca flour, Chives], Teriyaki salmon (13%) [Sustainable salmon (FISH), Extra virgin olive oil, SOY sauce, Lime juice, Ginger, Brown sugar, Chives], Broccoli (11%), Edamame beans (10%) (SOYA), Quinoa (10%), Spinach (5%), Red peppers (3%), Pumpkin seeds (1%), Extra virgin olive oil (0.5%), SESAME seeds (0.3%), Chives.
For allergens, see ingredients, in BOLD CAPITALS.
Although Field Doctor do their very best to take out all the bones, some may remain.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Cooking from frozen:
Microwave (preferred method) 800W 8 mins. Remove sleeve and pierce film. Cook for 5 mins. Remove film, stir and cook for a further 3 mins. Rest for 2 mins, check piping hot & enjoy!
Oven Gas mark 6 | 220°C/200°C Fan | 45 mins. Preheat oven. Remove sleeve and pierce film. Cook for 35 mins, ideally on a flat baking tray. Remove film, stir, then recover and cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
Microwave (preferred method) 800W 4.5 mins. Remove sleeve and pierce film. Cook for 2 mins Stir, re-cover and cook for a further 2 mins. Rest for 2 mins, check piping hot & enjoy!
Oven 195°C / 175°C Fan / Gas mark 4 - 35 mins. Preheat oven
Remove sleeve and pierce film. Cook for 30 mins, ideally on a flat baking tray. Remove film, stir, then re-cover & cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!
Keep frozen below -18C and do not refreeze if defrosted.