When I first set out to create a simple coffee infused salmon poke bowl, I had no idea that the end result would be a gorgeous starter dish full of delicious sophistication that would end up being a fixture at every one of our recent date night cooking sessions.


If you are looking to master a supremely simple but elegant entrée or salad, whether it is for a group of friends or your partner, look no further. This salmon poke bowl comes together in merely 30 minutes with barely 12 ingredients and will never fail to impress. The concept is simple – marinate the cubed salmon in a rich coffee dressing, prepare the salad and plate it all up. But, it is the clever pairing of flavours that makes this a truly decadent experience.


Nespresso recently launched their Master Origin range, seven expertly crafted coffees from six different regions around the world- India, Indonesia, Nicaragua, Colombia, Ethiopia and Mexico. At the launch event to unveil these coffees, we enjoyed a degustation cooked by Chef Mike McEnearney. Each course featured a dish cooked using one of the coffees. There was a delightful fish in coffee butter sauce, a coffee glazed celeriac and coffee infused madeleines. I was so inspired by the clever infusion of Nespresso coffees in these divine dishes, that I decided to create a beautiful savoury coffee dish myself – Coffee And Citrus Salmon Poke Bowl.


For this recipe, I decided to use Nespresso Master Origin Indonesia. The rich, velvety coffee is crafted in the jungles of Sumatra through a technique called wet-hulling, where the coffee cherries are hulled while still wet to allow the beans to dry faster. This produces a wild, woody taste with notes of tobacco which I thought would be perfect for infusing the salmon with smoky flavours.



The citrus in the orange salad is a divine accompaniment to the smoky salmon. The chilled salmon cubes and the crunch of the fresh salad is just what Friday evenings should be all about – nursing a simple cocktail, chopsticks on the ready and good music and company.

I hope this recipe graces your date night or special dinner table. Don’t forget to leave feedback in the comments/rating below and please do share your poke bowl photos with me on Instagram.



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Coffee Citrus Salmon Poke Bowl - Cook Republic #poke #healthyrecipe #seafood


5 from 1 vote
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Author: Sneh
Course // Dinner, Mains
Cuisine // Gluten Free, Seafood
Prep Time: 30 minutes
Servings: 2


  • For the Salmon
  • 280 g Sashimi grade salmon fillets, cubed
  • 1 Nespresso Master Origin Indonesia capsule, extracted as a 40ml Espresso
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon sea salt flakes
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • For the Orange Salad
  • ½ shallot, peeled and thinly sliced
  • 2 oranges, peeled, pith removed and segmented
  • 1 tablespoon extra-virgin olive oil
  • pinch of sea salt flakes
  • freshly ground black pepper
  • To Serve
  • handful of salad greens
  • fresh coriander, dill and micro herbs
  • black and white sesame seeds


  • Place salmon cubes in a small ceramic or glass bowl. Prepare the marinade by mixing the Nespresso Master Origin Indonesia coffee, vinegar, soy sauce, salt, paprika, lemon juice and garlic in a small bowl.
  • Pour the marinade over the salmon and toss gently to coat the fish evenly. Cover the bowl with cling film and allow to marinate in the fridge for 30 minutes.
  • Prepare the orange salad by placing all ingredients in a medium bowl and tossing gently with your fingers.
  • To serve, divide salad greens equally between two wide and shallow ceramic bowls. Top the salad leaves with the orange salad.
  • Place the marinated salmon cubes over and around the orange salad.
  • Garnish with coriander, dill and micro herbs. Sprinkle the sesame seeds and serve immediately.
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Disclaimer – This post is sponsored by Nespresso. I have been a daily (3 cups!) Nespresso coffee drinker for 8 years. I love their coffee and often create sweet and savoury recipes with it. All musings and opinion are my own.