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Seared salmon, mushroom & brown rice nourish bowl with turmeric yoghurt dressing

Another delicious poke bowl with seared salmon, yoghurt and pomegranates
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Prep Time 25 minutes
Cook Time 15 minutes
Course Culinary Collection, Supercharged Poke Bowls
Cuisine Asian
Servings 4


  • 300 g fresh salmon
  • 15 ml Cajun Spice or Lemon and Herb Spice mix
  • 300 g cooked brown rice
  • 60 ml fresh herbs, such as parsley, coriander, mint, chopped
  • salt and milled black pepper
  • 15 ml olive oil
  • 250 g button mushrooms
  • 100 g baby button mushrooms
  • 1 small packet rocket leaves
  • 80 ml pomegranate rubies

Turmeric Yoghurt Dressing

  • 180 ml thick plain yoghurt
  • 3 ml ground turmeric
  • 2 ml curry powder
  • 5 ml fresh ginger, freshly grated
  • salt and milled black pepper


For the seared salmon:

  • Rub the spice onto the flesh side of the salmon.
    Heat a pan until hot, sear the salmon, skin side facing down, for 2-3 minutes.
  • Turn the fish over and cook, over a moderate heat, for a further 4-6 minutes, depending on the thickness of the fish. The middle should still be a little soft and pink.
  • Set aside until cool enough to handle and then break the fish up into bite-sized pieces. In a bowl, mix the rice and herbs together.
    Season with salt and pepper, keep warm and set aside.
  • Heat the oil in a pan and fry the mushrooms for 2-3 minutes, or until golden brown and cooked. Serve the mushrooms in a bowl, with some of the rice and salmon.
  • Garnish with rocket leaves and pomegranate rubies and serve with the turmeric yoghurt dressing.

For the turmeric yoghurt dressing:

  • Combine all of the ingredients in a small bowl and season to taste.
Keyword asian, bowl, poke