Salmon Poke Bowl

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (562.5 g)
  • Calories 743.1
  • Total Fat - 37.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 105.9 mg
  • Sodium - 1896.2 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 8.9 g
  • Sugars - 8.3 g
  • Protein - 49.3 g
  • Calcium - 100 mg
  • Iron - 2.8 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.6 mg

Step 1

To make lemon hoisin sauce, combine sauces, paste and oil in a medium jug and mix well and then transfer ¼ cup to a large bowl and stir juice into remaining sauce in jug and reserve.

Step 2

Cut salmon lengthways into 1cm thick slices and add to sauce in large bowl, tossing to coat.

Step 3

Heat an oiled, large, non-stick frying pan over a medium to high heat and add salmon in two batches and cook, turning occasionally, for about 3 to 4 minutes, or until cooked through and then remove.

Step 4

Meanwhile, heat rice according to packet directions.

Step 5

Divide rice, salmon, carrot, avocado, cucumbers and spinach among serving bowls and drizzle with reserved lemon hoisin sauce.

Step 6

TIP - Salmon can be replaced with chicken tenderloins, though cooking time will vary. Poke bowls are rice bowls with vegetables and seafood, chicken or tofu added with Asian sauces or toppings.

Tips & Variations


No special items needed.

Related