Salmon cakes with Asian slaw and wasabi mayo

Name: Salmon cakes with Asian slaw and wasabi mayo
Prep time: 2700 s
Total time: 2700 s
Yield: 4 Servings
Cuisine: Asian
Ingredients: 750 g salmon fillet; 2 tsp wasabi; 80 g mayonnaise; 5 spring onions (divided); 5 cloves garlic (divided); 30 g ginger (divided); 20 g cilantro; 1 lemon (zest and juice); ¼ tsp cayenne pepper; 6 tbsp soy sauce (divided); 3 tbsp crème fraîche; ½ avocado; 300 g red cabbage; 1 apple; 2 carrots; 1 orange (juice); 2 tbsp sesame oil; 1 tbsp rice vinegar; 2 tbsp maple syrup; 1 tsp chili flakes; oil for frying; salt; pepper

Based on 11 ratings

Eni

notastelikehomeblog.de

“Ginger, soy sauce, and cilantro give the salmon and coleslaw an Asian-inspired touch and go great with the wasabi mayo. A great meal for an evening with friends!”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

750 g	salmon fillet
2 tsp	wasabi
80 g	mayonnaise
5	spring onions (divided)
5 cloves	garlic (divided)
30 g	ginger (divided)
20 g	cilantro
1	lemon (zest and juice)
¼ tsp	cayenne pepper
6 tbsp	soy sauce (divided)
3 tbsp	crème fraîche
½	avocado
300 g	red cabbage
1	apple
2	carrots
1	orange (juice)
2 tbsp	sesame oil
1 tbsp	rice vinegar
2 tbsp	maple syrup
1 tsp	chili flakes
	oil for frying
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

Prep&Cook universal blade
Prep&Cook multicooker
cutting board
knife
fine grater
citrus press
Prep&Cook shredding lid
Prep&Cook shredding blade C
frying pan

Nutrition per serving

Cal
776

Protein
44g

Fat
53g

Carb
31g

Step 1/6

Trims ends from spring onions and roughly chop. Peel and roughly chop ginger. Peel and cut garlic into chunks. Roughly chop cilantro. Add spring onions, ginger, garlic, and cilantro to the bowl of the Prep&Cook fitted with the universal blade. Close lid and blend for approx. 20 sec. on level 12.

3 spring onions
3 cloves garlic
20 g ginger
20 g cilantro

Prep&Cook universal blade
Prep&Cook multicooker
cutting board
knife

Trims ends from spring onions and roughly chop. Peel and roughly chop ginger. Peel and cut garlic into chunks. Roughly chop cilantro. Add spring onions, ginger, garlic, and cilantro to the bowl of the Prep&Cook fitted with the universal blade. Close lid and blend for approx. 20 sec. on level 12.

Step 2/6

Halve salmon fillets and add to the bowl, together with cayenne pepper, salt, pepper, lemon zest and juice, some of the soy sauce, and crème fraîche. Blend for approx. 10 sec. on level 12, then form mixture into equal-sized patties and transfer to the refrigerator.

750 g salmon fillet
3 tbsp soy sauce
¼ tsp cayenne pepper
1 lemon
3 tbsp crème fraîche
salt
pepper

fine grater
citrus press

Halve salmon fillets and add to the bowl, together with cayenne pepper, salt, pepper, lemon zest and juice, some of the soy sauce, and crème fraîche. Blend for approx. 10 sec. on level 12, then form mixture into equal-sized patties and transfer to the refrigerator.

Step 3/6

Remove peel and pit from avocado and dice. Peel and roughly chop garlic. Add avocado, garlic, mayonnaise, wasabi, and lemon juice to bowl fitted with universal blade. Season with salt and pepper. Blend for approx. 30 – 45 sec. on level 12, transfer to a serving bowl and set aside.

½ avocado
1 clove garlic
80 g mayonnaise
2 tsp wasabi
1 tbsp lemon juice
salt
pepper

cutting board
knife

Remove peel and pit from avocado and dice. Peel and roughly chop garlic. Add avocado, garlic, mayonnaise, wasabi, and lemon juice to bowl fitted with universal blade. Season with salt and pepper. Blend for approx. 30 – 45 sec. on level 12, transfer to a serving bowl and set aside.

Step 4/6

Cut red cabbage into chunks. Core apples and cut into large chunks. Fit shredding blade attachment C onto bowl and top with shredding lid. Add apples, carrots, and red cabbage through the lid to shred on turbo speed, while using the insert to push down. Stir to combine, then add the salad to a serving bowl. Roughly chop more spring onions and add to the salad.

300 g red cabbage
1 apple
2 carrots
2 spring onions

Prep&Cook shredding lid
Prep&Cook shredding blade C

Cut red cabbage into chunks. Core apples and cut into large chunks. Fit shredding blade attachment C onto bowl and top with shredding lid. Add apples, carrots, and red cabbage through the lid to shred on turbo speed, while using the insert to push down. Stir to combine, then add the salad to a serving bowl. Roughly chop more spring onions and add to the salad.

Step 5/6

Add universal blade to the bowl of the Prep&Cook. Roughly chop garlic and ginger and add to the bowl, together with orange juice, sesame oil, remaining soy sauce, rice vinegar, maple syrup, and chili flakes. Blend for approx. 30 sec. on level 12 and pour dressing over the salad. Toss to coat and set aside for serving.

1 clove garlic
10 g ginger
1 orange (juice)
2 tbsp sesame oil
1 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp maple syrup
1 tsp chili flakes

Prep&Cook universal blade

Add universal blade to the bowl of the Prep&Cook. Roughly chop garlic and ginger and add to the bowl, together with orange juice, sesame oil, remaining soy sauce, rice vinegar, maple syrup, and chili flakes. Blend for approx. 30 sec. on level 12 and pour dressing over the salad. Toss to coat and set aside for serving.

Step 6/6

Heat oil in a frying pan set over medium-high heat. Add salmon cakes and fry until golden brown on both sides. Serve with Asian slaw and wasabi mayo. Enjoy!

oil for frying

frying pan

Heat oil in a frying pan set over medium-high heat. Add salmon cakes and fry until golden brown on both sides. Serve with Asian slaw and wasabi mayo. Enjoy!