Lunch
Salmon poke bowl with brown rice
A fresh bowl with salmon, avocado and edamame
- Ready in 35 min
- 780 kcal
Suits: Balanced
Per serving
- kcal
- 780
- Protein
- 48 g
- Carbs
- 53 g
- Fat
- 43 g
Ingredients
- 160 g salmon
- 60 g brown rice
- 70 g avocado
- 80 g edamame beans
Method
- Rinse the brown rice, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer for 25–30 minutes until tender and the water is absorbed. Scatter the edamame beans over the rice for the last 4 minutes, cover again and let them steam.
- Meanwhile, pat the salmon dry and season with salt and black pepper. Put it skin side down in a cold non-stick frying pan and cook over a medium heat for 5–6 minutes until the skin is crisp.
- Turn the salmon and cook for 2–3 minutes more, until it is opaque all the way through and flakes easily. Peel off the skin if you like and break the fish into large flakes.
- Halve, stone and peel the avocado, then slice it.
- Fluff the rice with a fork, divide between bowls and top with the edamame, salmon and avocado. Serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens