Salmon and quinoa poke bowl with tahini dressing

PUBLISHED September 05, 2021

Taylor Shearman
Executive Chef
LUX* North Malé Atoll

Originally Australian Chef Taylor found her passion in the kitchen early in life. She worked her way up from an apprentice to Executive Chef over the last few years in different parts of the world.
“My inspiration comes from creating delicious food that is healthy and packed full of ingredients that keep your body full for longer.”



90g fresh salmon fillet (skin and bones removed)

180g tri color quinoa 

30g continental cucumber

60g corn on the cob 

20g red cabbage 

10g seaweed salad

40g edamame beans 

½ avocado 

10g red radish

2g black and white sesame seeds

10g coriander 

20g lime 

To taste sea salt flakes

To taste black pepper

Tahini dressing: 

80ml organic tahini paste 

1 clove garlic 

10g ginger 

10g coriander root 

10g white miso paste 

20ml tamari soy sauce 

10ml raw honey 

10ml rice vinegar 

40ml filtered water 

To taste sea salt flakes

To taste white pepper

Preparation / Method



  1. In a heavy based pan, add the tri color quinoa and 360g of cold water. Cook the quinoa over a medium high heat until the quinoa has absorbed all the liquid. Remove from the heat, cover with a lid and allow the quinoa to steam for an additional 5 minutes. You will know it is cooked when each quinoa pops open creating a fluffy pillow of quinoa. Set aside until ready to use. 


  1. To prepare the items for plating: 

    1. Cut the salmon into 1cm cubed pieces

    2. Cut the cucumber into a 10cm long piece. Using a peeler or mandoline slice the cucumber into thin ribbons on one side until reach the seeds. Then turn on continue on the other side

    3. In a heavy based pot, fill with cold water and season with salt to taste like the sea. Bring to the boil and add in the corn on the cob. Cook for 3-4 minutes then remove the corn and place directly into ice water to stop the cooking process. Once cold remove the corn from the cob into individual pieces. Keep the boiling water for the edamame. 

    4.  Using a mandoline or knife, finely shave the red cabbage as fine as possible. Place into ice water to allow to colour to leak for about 5-6 minutes. Remove from ice water and dry the cabbage on a clean tea towel

    5. In the water used for the corn, keep it boiling and add in the edamame pods for 2 minutes. Remove and place directly into ice water. Once cool remove the beans from the edamame pods

    6. Using a mandoline or knife finely shave the red radish into thin rounds 

    7. Using a fry pan over medium to low heat toast the sesame seeds until fragrant and golden brown in colour

    8. Pick and water the coriander leaves 

    9. Cut the lime into a nice round cheek ensuring there are no seeds 


  1. To make the dressing: Place the tahini, garlic finely chopped, ginger finely chopped, coriander root finely chopped, miso paste, tamari soy, raw honey and vinegar into a blender. Blend until a smooth paste forms. At this point adjust the seasoning with sea salt and white pepper. The consistency will be too thick for a dressing so slowly add in the filtered water while blending to achieve the perfect dressing consistency


  1. To present and plate the dish: 

    1. In a bowl of your choice first place the cooked quinoa, seasoned with salt and pepper, into the base of the plate. Slightly press to ensure a smooth bed for the rest of the ingredients to sit on

    2. Season the salmon with salt and pepper and arrange on the plate. Sprinkle with toasted sesame seeds 

    3. Arrange the cucumber, corn, red cabbage, seaweed salad and edamame beans in a visually appealing manner 

    4. Remove the skin from the avocado and ¾ of the way down make 3 slices, then fan the avocado and add to the plate. Season with sea salt and black pepper 

    5. Finish the plating with the red radish, coriander, and a lime cheek 

    6. Serve the tahini dressing on the side