adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Curtis Stone's barbecued salmon with poké sauce and sushi-style rice
Curtis Stone's barbecued salmon with poké sauce and sushi-style rice
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
"Crispy skin, tender pink center - elevate your salmon game with my twist!"
Ingredients:
  • 60ml soy sauce
  • 42.00 gm lemon juice
  • 20.00 gm mirin seasoning
  • 2 1/2 tsp sambal oelek
  • 1 1/2 tsp finely grated fresh ginger
  • 1 1/2 tsp sesame oil
  • 2 spring onions, finely chopped
  • 8 Deli Fresh Skin On Salmon Portions
  • 27.60 gm canola oil
  • 600g watermelon, peeled, cut into 1.5cm cubes (about 4 cups)
  • 400g frozen edamame beans or broad beans, cooked and peeled
  • Sushi-Style Rice with Roasted Nori & Sesame (see notes) or 4 cups steamed medium-grain rice, cooled to room temperature
  • 250.00 ml coriander leaves
  • 1 radish, cut into fine matchstick-size strips
Instructions:
  • Whisk together soy sauce, lemon juice, mirin, sambal oelek, ginger, sesame oil, and spring onions in a bowl. Season the poké sauce with salt and pepper.
  • Get the barbecue hot plate ready over medium heat. Rub the salmon with canola oil and season generously with salt and pepper.
  • Grill salmon for 3-4 minutes on each side, or until the thickest part remains slightly rosy when tested with a small knife.
  • Before serving, delicately mix watermelon and edamame with 1/3 cup (80ml) of the poké sauce in a large bowl.
  • Plate the rice, salmon fillets, skin-side up, and watermelon mixture evenly among 8 dinner plates. Drizzle each plate with some poké sauce and nori mixture. Sprinkle with coriander and radish as garnish, and serve with the extra poké sauce on the side.

Similar Recipes