Name: Our Salmon Poke Bowls make a delicious and nutritious lunch or dinner
Prep time: 19 min
Cook time: 6 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 150g salmon fillets, skin off; 450g packet microwave brown rice; 300g packet shredded carrot; 1 avocado, sliced; 2 Lebanese cucumbers, trimmed, halved, thinly sliced; 60g baby spinach leaves; LEMON HOISIN SAUCE; ½ cup hoisin sauce; ¼ cup soy sauce; 1 tbsp fresh lemongrass paste; 2 tsp sesame oil; 1 tbsp lemon juice

Our Salmon Poke Bowls make a delicious and nutritious lunch or dinner

Fresh, healthy and loaded with omega-3!

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Serves 4

Prep

19M

Cook

Total

25M

Ingredients

4 x 150g salmon fillets, skin off

450g packet microwave brown rice

300g packet shredded carrot

1 avocado, sliced

2 Lebanese cucumbers, trimmed, halved, thinly sliced

60g baby spinach leaves

LEMON HOISIN SAUCE

½ cup hoisin sauce

¼ cup soy sauce

1 tbsp fresh lemongrass paste

2 tsp sesame oil

1 tbsp lemon juice

Method

Step 1

LEMON HOISIN SAUCE Combine sauces, paste and sesame oil in a medium jug. Mix well. Transfer ¼ cup to a large bowl. Stir juice into remaining sauce in jug. Reserve.

Step 2

Cut salmon lengthways into 1cm thick slices. Add to sauce in large bowl. Toss well.

Step 3

Heat an oiled, large non-stick frying pan over a medium-high heat. Add salmon. Cook for about 2 mins on each side, or until cooked to your liking. Remove.

Step 4

Meanwhile, heat rice according to packet directions.

Step 5

Arrange salmon, rice, carrot, avocado, cucumber and spinach in serving bowls. Drizzle with reserved lemon hoisin sauce.

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