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Salmon Poke

So fresh, healthy and full of flavour, this is exactly what I want to eat when the sun comes out. It’s food like this that not only makes you feel so good but it also really gets your tastebuds dancing with the different array of textures and flavours. It’s also a great meal to make extra of and take in for lunch the next day - just be sure to keep the fish and salad separate then combine just before eating.


Recipe information

Serves 2
15 minutes


300g sashimi grade salmon

1 1/2 tbs sesame oil

1 tbs apple cider vinegar

1 1/2 tbs tamari

1 tsp miso paste

3/4 tsp honey

1/2 inch piece ginger, peeled

1 garlic clove, peeled

1cup purple cabbage, shredded

1/2 cup diced pineapple

1/2 cup diced ruby red grapefruit

1 cup cooked brown rice

4 spring onions, sliced

1/2 long red chilli, sliced

1 handful sliced nori seaweed

1 tbs toasted sesame seeds

1 small avo avocado, sliced

1 handful coriander leaves

1 lime



Crush the garlic into a bowl and grate in the ginger. Pour in the sesame oil, tamari, miso, honey and vinegar, stir.

Cut the fish into bite-sized chunks and place them into the bowl, make sure all the chunks are covered with the dressing and set aside for 10 minutes.

Arrange the rest of the ingredients into two serving bowls, spoon the fish over them along with any leftover dressing

Serve with lime wedges.