4 x 200g skinless, boneless salmon fillets
450g packet microwave brown rice
300g bag shredded carrot
1 avocado, sliced
2 Lebanese cucumbers, trimmed, halved, thinly sliced diagonally
60g bag baby spinach leaves
LEMON HOISIN SAUCE
½ cup hoisin sauce
¼ cup soy sauce
1 tablespoon fresh lemongrass paste
2 teaspoons sesame oil
1 tablespoon lemon juice
To make lemon hoisin sauce, combine sauces, paste and oil in a medium jug. Mix well. Transfer ¼ cup to a large bowl. Stir juice into remaining sauce in jug. Reserve.
Cut salmon lengthways into 1cm thick slices. Add to sauce in large bowl. Toss to coat.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add salmon in two batches. Cook, turning occasionally, for about 3 to 4 minutes, or until cooked through. Remove.
Meanwhile, heat rice according to packet directions.
Divide rice, salmon, carrot, avocado, cucumbers and spinach among serving bowls. Drizzle with reserved lemon hoisin sauce.
TIP! Salmon can be replaced with chicken tenderloins. Cooking time will vary. Poke bowls are rice bowls with vegetables and seafood, chicken or tofu added with Asian sauces or toppings.