Inspired living

Spicy Salmon Poke Bowl

Spicy Salmon Poke Bowl

Spicy Salmon Poke Bowl

Most poke bowls call for a raw fish, but cooked pieces of fish go equally well and grab the spicy flavours even better. Salmon is a great source of omega-3 fatty acids to support brain and cognitive function and heart health, reduce inflammation in the body and stabilise appetite too.

Serves: 2




  • 300g salmon fillets, skinned and deboned, sliced into 2cm cubes
  • 1 tsp coconut, sesame or extra-virgin olive oil
  • 1½ cups cooked brown rice or a brown rice quinoa blend
  • 1 cucumber, finely sliced
  • 2 carrots, diced
  • ½ yellow capsicum, diced
  • ½ avocado, peeled and sliced
  • 2 spring onions, finely sliced
  • 1 tsp sesame seeds
  • Lemon wedges, to serve
  • Spicy Dressing:
  • Pinch chilli flakes
  • ¼ cup tamari or gluten-free soy sauce
  • 1 tsp sesame oil
  • 2 tsp Dijon mustard
  • 1 tsp grated ginger
  • 3 tsp maple syrup
  1. In small bowl, whisk together dressing ingredients and set aside.
  2. Heat frying pan on medium heat, add oil and then salmon pieces and cook for 3 mins, turning throughout.
  3. Remove from heat, cover and set aside.
  4. Arrange rice over base of serving bowl, top with salmon, cucumber, carrots, capsicum, avocado and spring onion.
  5. Sprinkle with sesame seeds, divide dressing between bowls and serve with lemon wedges.



Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.