Salmon and tuna poke

The recipe I present to you today is very simple and perfect for hot days.

When you're on the run, I would even say that this recipe is excellent, because it's quick to make and gives a delicious result. In fact, what makes it especially easy to make is that the proteins that are used in the recipe are found at Rachelle Béry and they are already ready to be grilled for the pleasure of your taste buds.

By the way, I use the tuna skewers seasoned with the Explorateur BBQ Québec dry marinade and the salmon skewers seasoned with the Kansas BBQ Québec dry marinade in the recipe, but know that there are also other proteins (chicken, halloumi and shrimp) seasoned with the BBQ Québec dry marinade and that you can use these instead if you prefer.

Otherwise, as I mentioned, this is a warm-weather recipe, so the skewers won't be served with rice, but with fruits and vegetables in a poke bowl. You'll see, the result is fresh and awesome! (You can even add other ingredients, like lettuce leaves, if you want to customize the recipe — and you have room in your bowl. 😉)

Here's how to prepare this meal:

Ingredients :

• 1 tuna skewer seasoned with Explorateur BBQ Québec dry marinade

• 1 salmon skewer seasoned with Kansas BBQ Québec dry marinade

• 1 mango, peeled, cut into cubes

• ½ English cucumber, peeled, cut into small cubes

• ½ green apple, thinly sliced

• 3 tbsp Bedouin labneh, to taste

• 1 tsp. Quebec Dragon BBQ sauce , to taste

• 1 tbsp olive oil (optional)

• ½ avocado, cubed

• Juice of ½ lemon

• 1 small handful of capers

Preparation :

1. Preheat the BBQ to at least 500°F.

2. Place the skewers and a few mango cubes on the BBQ grill in the direct cooking zone. During cooking, turn the skewers and mango cubes so that they grill on each side.

3. While the food is grilling on the BBQ, place the remaining mango cubes, cucumber cubes and apple slices in a bowl.

4. In a separate bowl, mix the labneh with the Dragon sauce until the mixture is uniform in color. (Although optional, olive oil can be added to this mixture to thin it out.) Set aside.

5. When the skewers have reached an internal temperature of 160°F (it is best if the skewers are still a little pink inside and very juicy) and the mango cubes are nicely grilled, remove everything from the BBQ.

6. Using a knife, break the skewers into cubes.

7. Add the cubes of tuna, salmon, grilled mango and avocado to the bowl with the fruits and vegetables.

8. Pour lemon juice over the top of the food in the bowl to amplify its flavors and bring everything together well.

9. Add the labneh and Dragon sauce mixture (and possibly olive oil) to the center of the bowl with all the ingredients, then sprinkle with capers.

10. Serve and enjoy!

Happy BBQ!