FOOD: Marinated salmon avocado boats with wasabi dressing


For this week’s recipe, think flavours and ingredients of the infamous Hawaiian poke bowl, but with the avocado replacing the bowl. Whether you’re looking for a sophisticated starter for a dinner party, or simply a light lunch or dinner, this delicious salmon and avocado dish has you covered. Remember, when buying fish to be eaten raw like this, check with your fishmonger that it is fresh in today, or sushi-quality. With ingredients chock-a-block full of nutrients and the recipe jam-packed with flavours, eating healthy never tasted so good. Enjoy!




3 good-sized ripe avocados
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
telegraph cucumber
6 tablespoons frozen shelled edamame beans
4 small radishes



2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon mirin (or use brown sugar)
1 teaspoon sesame oil
1 teaspoon chilli oil (optional)
2 spring onions, sliced thinly
400g fresh salmon cut into cubes (mine were about 0.75cm)

1/2 avocado
1 tablespoon wasabi
1 tablespoon Kewpie mayonnaise
1 teaspoon white wine vinegar

1 spring onion, sliced
5 teaspoons salmon eggs (I got mine from Pak’nSave’s seafood section)
Leftover black and white sesame seeds from above
Salmon skin from the salmon above (optional)


1. Make the marinade by combining all the ingredients in the marinade list and mixing. Don’t put the fish in until about 10 mins before serving.

2. Prep the wasabi mayonnaise. Simply scoop out half an avocado and pop into a bowl. Add in the Kewpie mayo, wasabi and rice wine vinegar (or just use white wine vinegar), and whisk with a fork until smooth. Spoon either into a piping bag (I just used a small plastic sandwich bag) and pop in the fridge.

3. Next, prepare all the ingredients to combine with the fish. Peel the cucumber and slice in half length-ways. Scrape out the seeds then slice length-ways into 0.5cm-wide strips, then cut cross-ways to make small cubes.

4. Bring small pot to boil and blanch the edamame for 1 min, until cooked. Drain and run under cold water.

5. With a mandolin, or very sharp knife, thinly slice the radish. (I then marinated mine
in 2 tablespoons rice vinegar and 1 teaspoon sugar until I was ready to serve.)

6. Take a small pan and tip in both coloured sesame seeds. Cook on medium heat for
2-3 mins until the white seeds are starting to turn golden. Remove from heat.

7. Create your boat. After marinating the salmon for about 10 mins, drain the excess
marinade. Add in the cucumber, edamame and radish and gently combine.

8. Halve the rest of the avocados and press each one flesh down into the sesame seeds
so all the flat flesh is covered.

9. Place each half onto a plate or serving platter and evenly spoon the salmon mix
across all the avocados. Next, cut a small hole in the wasabi dressing bag and squirt
small bits of the dressing all around the salmon mix.

10. Sprinkle over the salmon eggs, if using, the spring onion and any leftover sesame
seeds. Serve immediately.

NB:  If you want to add some crunchy texture, dry the salmon skin, slice into small
pieces and fry in a lightly-oiled pan until crispy.