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Thai Grilled Salmon Poke Bowl
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Thai Grilled Salmon Poke Bowl

Packed full of flavour, this Thai grilled salmon poke bowl is a great way to enjoy a salad - without skipping on taste! A great addition to the lunch rotation, and ready in under 30 minutes!
Makes 2 Serves
Prep Time 20 Minutes
Cook Time 10 Minutes
Easy As


Zest from ½ lime
1 Tbsp fish sauce
1 Tbsp salt reduced soy sauce
2 Tbsp Wattie's Bit on the Side Sweet Chilli Sauce
2 x 125g salmon fillets, skin on
½ - ¾ cup frozen edamame beans
2 cups cooked rice
½ Lebanese cucumber, sliced into ribbons
½ small red capsicum deseeded and sliced
1 spring onion, chopped
½ avocado, skin removed and sliced
Coriander and Parsley Pesto:
1 cup tightly packed coriander leaves
½ cup tightly packed parsley leaves
1 clove garlic, roughly chopped
¼ cup roasted unsalted cashew nuts
Juice from ½ lime
2-3 Tbsp olive oil

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 540g

Energy 3410kJ
Protein 38.1g
Fat, total 32.5g
- saturated fat 6.4g
Carbohydrate 87.3g
- sugars 17.7g
Dietary Fibre 9.5g
Sodium 1750mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Mix together lime zest, fish sauce, soy sauce and Wattie's Bit on the side Sweet Chilli Sauce. Place salmon fillets in a small dish, skin side down and pour over the marinade. Marinate for 15 minutes.
Step 2
Preheat oven grill to 200°C (fan assisted). Place salmon on a baking tray lined with baking paper skin side down. Fan grill for 6-8 minutes or until salmon is just cooked.
Step 3
Cook edamame beans as per bag instructions.
Step 4
To assemble. Divide the rice between 2 bowls. Add edamame beans, cucumber red capsicum, spring onion and avocado. Place a cooked salmon fillet on top of each bowl. Drop a spoonful of coriander pesto onto the salmon and serve.
Step 5
To make homemade coriander and parsley pesto:
Step 6
Place coriander and parsley leaves in a small food processor or blender.
Step 7
Add garlic, cashew nuts, lime juice and olive oil. Blend until smooth.
Step 8
Check seasoning, adding a little extra salt and lime juice to taste if required.


If you don't want to make your own coriander pesto purchase some from the chiled section in the supermarket.
Pesto darkens in the fridge but will freeze well. Put excess into a small airtight container and freeze for up to a month.
If you like remove the salmon skin after grilling and place back in the oven and fan grill at 200°C until crispy.
What do I need?
Select All
Fish Sauce
Salt reduced soy sauce
Wattie’s Bit on the Side Sweet Chilli Sauce
Salmon fillets
Frozen edamame beans
Cooked rice
Lebanese cucumber, sliced into ribbons
small red capsicum deseeded and sliced
spring onion
coriander leaves
parsley leaves
clove garlic
roasted unsalted cashew nuts
olive oil
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