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Curtis Stone's Barbecued salmon with poke sauce and sushi-style rice

Curtis Stone's Barbecued salmon with poke sauce and sushi-style rice

Ditch takeaway night and make Curtis Stone’s Barbecued salmon with poke sauce and sushi-style rice. Ready in three easy steps, it’s a flavour-packed dinner that will satisfy the family.

Serves8
Cook time10 minutes
Prep time25 minutes

Ingredients

1/4 cup (60ml) soy sauce
2 tbs lemon juice
2 tbs 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 Coles Deli Fresh Skin On Salmon Portions
1 1/2 tbs canola oil
600g watermelon, peeled, cut into 1.5cm cubes (about 4 cups)
400g frozen edamame, cooked and peeled
Sushi-Style Rice with Roasted Nori & Sesame (see tip for recipe) or 4 cups steamed medium-grain rice, cooled to room temperature
1 cup coriander leaves
1 radish, cut into fine matchstick-size strips

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
In a small bowl, whisk soy sauce, lemon juice, mirin, sambal oelek, ginger, sesame oil and spring onions. Season the poké sauce with salt and pepper.
Step 2
Prepare a barbecue hot plate for medium heat. Coat salmon with canola oil and season with salt and pepper. Barbecue salmon for 3-4 mins each side or until opaque but still rosy in thickest part when pierced with the tip of a small knife.
Step 3
In a large bowl, just before serving, gently toss watermelon and edamame with ⅓ cup (80ml) of the poké sauce. Divide rice, salmon fillets, skin-side up, and watermelon mixture among 8 dinner plates. Top with some poké sauce and nori mixture. Garnish with coriander and radish and serve with remaining poké sauce.

Recipe tip

To make the Sushi-style rice with roasted nori and sesame:

You will need:

• 2 cups (400g) medium-grain rice, rinsed well, dried
• 1/4 cup (60ml) rice vinegar
• 11/2 tbs caster sugar
• 1 tbs sesame seeds
• 2 nori sheets

1. In a medium saucepan over high heat, bring rice and 2 1/4 cups (560ml) water to the boil. Reduce heat to low, cover and simmer for 12-14 mins or until water is absorbed and rice is tender. Remove from heat and set aside, covered, for 10 mins to stand.

2. In a small bowl, stir vinegar, sugar and 1/4 tsp salt until sugar dissolves. In a large bowl, sprinkle vinegar mixture over warm rice while gently stirring to coat and break up any lumps. Set aside, stirring occasionally, for 10 mins or until room temperature. Cover rice with a damp towel until ready to serve.

3. Meanwhile, in a small frying pan over medium heat, cook sesame seeds, stirring frequently, for 4 mins or until golden brown. Transfer toasted sesame seeds to a small bowl to cool.

4. Using tongs, pass nori sheets, one at a time, back and forth over a low flame for 30 secs or until crisp and a slightly lighter green. Tear nori into small pieces and place in a spice grinder. Pulse nori into small flakes. Stir into toasted sesame seeds.

Ingredient tip: You can substitute frozen edamame for broad beans.