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Australian Coffee - Cured Tasmanian Salmon Poke Bowl

By Hilton KL's Chefs

Ingredients 

​​Coffee-cured Salmon​​​

  • Tasmanian Atlantic Salmon Fillet (skin off, pin-boned): 1.2kg

  • Australian Sea Salt: 3 tbsp

  • Australian Orange Zest: 1 tbsp

  • Moccona Classic Dark Roast Coffee (finely ground): 4 tbsp
  • Brown Sugar: 4 tbsp
  •  Black Pepper: 1 tbsp

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​​Bowl Base​​​

  • Australian Cucumber (thinly sliced): 5 nos

  • Australian Avocado (diced): 5 nos

  • Australian Carrot (julienned): 5 nos

  • Australian Almond (crushed): 1/2 cup

  • Australian Sesame Seeds: 2 tbsp

  • Australian Oranges (segmented): 5 nos

  • Red Onions (thinly sliced): 2 nos
  • Bell Peppers (mixed colours, thinly sliced): 3 nos
  • Cup Micro Coriander: 1/2 cup
  • Passion Fruit Pearls: 1/2 cup

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Directions

Coffee Cure the Salmon

  • Mix Moccona coffee, brown sugar, salt, pepper, and orange zest.

  • Rub mixture evenly over salmon fillet.

  • Wrap tightly in cling film and refrigerate for 12–24 hours.

  • After curing, rinse gently and pat dry. Slice thinly for serving.

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Prepare Passion Fruit Pearls

  • Use fresh passion fruit pulp (approx. 100g) mixed with 1 tbsp sugar and 1/2 tbsp Agar- agar

  • Heat pulp until simmer

  • Put in Squeeze Bottle; drop it on cold corn oil.

  • After that wash gently with cold water. Ready to used.

 

Assemble the Bowl

  • Arrange vegetables, avocado, orange segments, and cured salmon slices.

  • Sprinkle with crushed almonds and sesame seeds.

  • Top with micro coriander and a spoonful of passion fruit pearls.

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