Skillet salmon poke style salad

Traditional poke bowls include raw salmon or tuna. In this version, a quick sauté intensifies the mari-nade flavour.
Salmon poke style salad in a bowl with blue chopsticks and edamame and lime on the side
4 servings / 50 min

Prep 35 min / Cook 15 min

  • 2 skinless salmon portions (about 10 oz/300 g total)
  • 2 tbsp (25 mL) sodium reduced soy sauce
  • 2 tbsp (25 mL) lime juice
  • 1 tbsp (15 mL) canola oil
  • 1 clove garlic, minced
  • 3 cups (750 mL) water
  • 1 1/2 cups (375 mL) brown basmati rice
  • 2 tbsp (25 mL) rice vinegar
  • 2 green onions, thinly sliced
  • 1 tbsp (15 mL) sesame seeds
  • 1 sheet nori, cut into short strips
  • 2 cups (500 mL) chopped cucumber
  • 1 cup (250 mL) edamame, shelled
  • 1 cup (250 mL) diced pineapple
  • 1 lime, cut into wedges
  1. Cut salmon into bite size pieces and place into a bowl. Add soy sauce, lime juice, oil and garlic and stir to coat. Let stand for 10 minutes.
  2. Meanwhile, combine rice with water and bring to a boil. Reduce heat to low; cover and cook for about 10 minutes or until water is absorbed and rice is tender. Remove from heat and stir in vinegar, onions, sesame seeds and nori; divide among 4 bowls.
  3. Heat a nonstick skillet over medium high heat and sauté salmon for 5 minutes. Remove from heat and divide among bowls. Top each bowl with cucumber, edamame, and pineapple. Add lime wedge to squeeze over top before enjoying.
Nutritional info per serving (1 of 4)
  • Calories 460
  • Protein 23 g
  • Total fat 11 g
    Saturated fat 1 g
    Trans fat 0 g
    Cholesterol 35 g
  • Carbohydrates 70 g
    Fibre 4 g
    Sugars 7 g
    Added sugars 0 g
  • Sodium 260 mg
  • Potassium 730 mg


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