Curtis Stone's Barbecued Salmon With Poké Sauce And Sushi - Style Rice

Curtis Stone's barbecued salmon with poké sauce and sushi-style rice"Perfectly cooked salmon has a crisp skin and a rosy pink centre. Try my fresh take on this classic" - Curtis Stone.

1/4 cup (60ml) soy sauce
2 tablespoons lemon juice
2 tablespoons mirin seasoning
2 1/2 teaspoons sambal oelek
1 1/2 teaspoons finely grated fresh ginger
11/2 teaspoon sesame oil
2 spring onions, finely chopped
8 Coles Deli Fresh Skin On Salmon Portions
1 1/2 tablespoon canola oil
600g watermelon, peeled, cut into 1.5cm cubes (about 4 cups)
400g frozen edamame beans or broad beans, cooked and peeled
Sushi-Style Rice with Roasted Nori & Sesame (see notes) or 4 cups steamed medium-grain rice, cooled to room temperature
1 cup coriander leaves
1 radish, cut into fine matchstick-size strips

Step 1
In a small bowl, whisk soy sauce, lemon juice, mirin, sambal oelek, ginger, sesame oil and spring onions. Season the poké sauce with salt and pepper.
Step 2
Prepare a barbecue hot plate for medium heat. Coat salmon with canola oil and season with salt and pepper.
Step 3
Barbecue salmon for 3-4 mins each side or until opaque but still rosy in thickest part when pierced with the tip of a small knife.
Step 4
In a large bowl, just before serving, gently toss watermelon and edamame with 1/3 cup (80ml) of the poké sauce.
Step 5
Divide rice, salmon fillets, skin-side up, and watermelon mixture among 8 dinner plates. Top with some poké sauce and nori mixture. Garnish with coriander and radish and serve with remaining poké sauce.