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Healthy Salmon Teriyaki Bowl with Avocado

dunnesstores

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  • dunnesstores's profile picturedunnesstoresVerified
  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Strawberry 🍓 Shortcake 🍰 Baked Oats @babyledfeeding @dunnesstores

https://www.instagram.com/reel/C3xRnj4LkHP/?igsh=dmlkbHlkb3FvdmYz

babyledfeedingand

dunnesstores

  • babyledfeeding
  • ✨QUICK Breakfast Ideas (that tastes like cake!) 🍓 You are going to want to save this recipe for my Strawberry Shortcake Baked Oats. They are SO good!

    ⏰ Make up the mixture the night before, in the morning pop in the oven, then go get the family ready for work or school. If you cook for a little longer, you can cut into oat bars which are perfect for little hands and great as a daytime snack (so not just for breakfast. Made using the best of ingredients from your local @dunnesstores ❤️

    Prep time 5 mins
    Cook time 25 mins

    Serves 1 adult and 2 children (double up the ingredients as needed)

    ✨Ingredients
    2 bananas
    1 cup oats
    1/2 cup finely crushed seeds (I used pumpkin and sunflower)
    1 cup milk of your choice
    3 tbs strawberry chia jam (strawberries + chia seeds)
    Frozen Strawberries halved

    ✨ How to make them

    Preheat oven to 180oC.

    Mash the banana in a baking dish, add in the oats, crushed seeds and milk and stir well until fully combined.

    Stir in the strawberry chia jam, then top with the chopped strawberries.

    Bake for 20-25 minutes. The longer you leave it the more it will set.

    #bakedoats #oats #overnightoats #babyledweaning #breakfastideas #breakfasttime #breakfasttime #strawberrycake #strawberry #strawberryshortcake1d
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Marbled Chocolate & Vanilla Shortbread

These shortbread biscuits are the perfect accompaniment with a cup of tea!

Ingredients for the Vanilla Shortbread:

  • 60g Ballyrashane Unsalted Butter (at room temperature)
  • 25g caster sugar
  • 100g plain flour
  • 1 pinch of salt
  • 2 tsp vanilla bean paste

Ingredients for the Chocolate Shortbread:

  • 60g Ballyrashane Unsalted Butter (at room temperature)
  • 30g caster sugar
  • 100g plain flour
  • 1 pinch of salt
  • 3 tbsps cocoa powder

Method:

Vanilla dough:

  1. In a food processor, blitz the butter and sugar until well combined.
  2. Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
  3. Use your hands to bring the mix together, gently knead then roll into a ball.
  4. Wrap in clingfilm and transfer to the fridge to chill.
  5. Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
  6. Chill in the fridge for 20 minutes.
  1. Lightly dust your work surface with flour and roughly break the doughs into small pieces, randomly assembling the pieces to create a single dough mixing both the chocolate and vanilla.
  2. Gently roll the dough again to create the mixed marble pattern, adding a little bit more flour if needed. You want the dough to be 1cm thick.
  3. Use fluted cutters to cut into rounds.
  4. Carefully transfer onto a baking tray.
  5. Then use a fork to prick a few lines of holes in the centre of each.
  6. Chill in the fridge for 20 minutes.
  1. Heat the oven to 190C/170C fan and bake for 12-13 minutes.
  2. They will be done when they are firm to touch and light golden in colour.
  3. Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
  4. Will last 4-5 days stored in an airtight container.