Salmon Poke Feast


March 15, 2017


Chef’s Note: If you happen to have a blow torch or pastry torch available, you can torch your dressing for 10-15 seconds, the dressing will caramelize and will give your salad that rich smoky flavor.

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 8



1 ½ cup yogurt

1 cup Japanese mayonnaise

3 tablespoons sesame oil

2 tablespoons soy sauce

3 tablespoons balsamic vinegar

freshly cracked black pepper, to taste


½ kilogram salmon sashimi, medium diced

5 head of romaine lettuce, roughly chopped

2 handfuls of spinach

1 cup red cabbage, shredded

1 cup carrots, shredded

1 cup cucumber, sliced

½ cup red onion, sliced

1 cup orange, sliced

1 handful of nori / seaweed strips

pinch of white toasted sesame seeds

pinch of red chili flakes


In a medium bowl, mix yogurt, Japanese mayonnaise, sesame oil, soy sauce, and balsamic vinegar together. Season with pepper to taste.

In a large bowl, mix lettuce and spinach. Add dressing just enough to coat.

Top with red cabbage, carrots, cucumber, red onion, orange, and salmon sashimi.

Drizzle a little bit more of the dressing before garnishing with white sesame seeds, nori strips and red chili flakes.

Salmon Poke Feast
(Featured in December - January 2017 Issue)

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