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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Salmon Poke Bowl

campbells wines recipe | marsanne viognier roussanne

Best paired with our Marsanne Viognier Roussanne.

Our Marsanne Viognier Roussanne offers so much when joined with the fragrant flavours of an Asian inspired Salmon Poke Bowl. The ideal dish to highlight this wine’s texture and balance.



  • 1/3 cup soy sauce
  • 1 cup broth, vegetable or chicken
  • 1/3 cup honey (sub | brown sugar or maple syrup)
  • 1 Tablespoon rice wine vinegar (sub | distilled vinegar, white wine, or red wine vinegar)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powderPOKE BOWL
  • 2 – 4 salmon fillets (depending on how many people your feeding), cut into 2 inch cubes
  • 1 cup dried white rice ( sub | any variety of rice or quinoa)
  • 2 cups broth, vegetable or chicken
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup sliced cucumber
  • 1 cup carrots, shredded, sliced, or spiralized
  • 1 cup red bell peppers, sliced
  • Lime (Lime is a MUST, don’t skimp!)
  • Fresh coriander, chopped
  • Sesame seeds


Step 1) Combine all of the marinade ingredients (soy sauce, broth, honey, rice wine vinegar, garlic powder, and ginger powder). Measure out 1/3 cup and set aside to use for the sauce.

Step 2) Pour the remaining marinade over the salmon, and refrigerate for at least 20 minutes (This step can be done the night before).

Step 3) While the salmon marinates, prepare the rice. Bring the 2 cups of broth to a boil in a medium pot. Pour the salt, olive oil, and dry rice into the boiling broth, stir once or twice, cover with a lid, and reduce the heat to low. Let the rice simmer for 30-40 minutes.

Step 4) Heat a large pan over medium high. Carefully add the salmon fillets, and cook for 10-15 minutes on each side (depending on how well done you like your salmon!).

Step 5) Serve the bowls with a hefty amount of rice and salmon. Then top the bowls with the raw vegetables, reserved sauce, lime, avocado, and coriander!

Recipe via the hungry waitress