Not so traditional BBQ salmon poke

Not so traditional BBQ salmon poke

Everyone seems to be going a little nuts for Poke (poh-kay) – and now that I know what it is, I can see what all the fuss is about.  Poke is a Hawaiian born, build-your-own-bowl style of salad in which raw fish is the star ingredient (the Japanese had some influence somewhere along the way).  It’s healthy, designed by you and super quick to assemble because most of the ingredients are raw.

Raw fish has been off the menu for me in recent times so I created my own not so traditional poke with BBQ salmon.  And although you’re not building-your-own-bowl at a too cool for school, fancy poke cafe, it doesn’t mean that you can’t do it at home and get everyone involved.

Not-so-traditional BBQ salmon poke

Serves 4

Olive oil

2 large salmon fillets, pin-boned (I cut them in half lengthways for a quicker cooking time)

Sesame oil

Asparagus/broccolini/bok choy (or any seasonal greens/veggies that the kids eat)

A sprinkling of sesame seeds

4 x poached eggs

3 cups cooked brown rice

1 x avocado, sliced

30ml mirin

30ml soy sauce

1/4 cup of Kewpie mayonnaise

1 tsp sriracha (more or less depending on how spicy you like it)

Juice of 1/2 a lime

Salt and pepper

Seaweed strips and coriander to serve

Rub the salmon with olive oil and season with pepper and a tiny bit of salt.  Place on a pre-heated BBQ (or grill), skin side down and cook to your liking.  Remember that salmon will continue to cook a little when you take it off the heat – you don’t want it to be too dry so take it off the BBQ in good time. My salmon on the Weber usually takes about 8 minutes.

For the greens, you can cook them one of 2 ways:

Heat the sesame oil in a frypan or wok and add your greens, the garlic and ginger. Stir fry over medium-high heat until cooked, about 5 minutes depending on the type of vegetable.  Sprinkle some sesame seeds on top and set aside.


Drizzle a little olive oil over your greens and throw them on the BBQ with the salmon.  This works well for broccolini and asparagus – I love the chargrilled flavour of the veggies cooked like this.  Sprinkle some sesame seeds on top and set aside.

Poach 1 egg per person.  Beautiful runny eggs will act as a natural sauce for the dish.

Mix together the mirin and soy sauce and stir through the cooked rice.

Add lime juice and sriracha to the mayonnaise and stir until combined.

Assemble your own bowl! Brown rice, salmon, greens, avocado and a poached egg topped with seaweed strips, coriander and lime.  Drizzle over some mayonnaise dressing. 


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