Salmon cakes with Asian slaw and wasabi mayo

Salmon cakes with Asian slaw and wasabi mayo

Based on 11 ratings
Sponsored

“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 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g salmon fillet
2 tsp wasabi
80 g mayonnaise
spring onions (divided)
5 cloves garlic (divided)
30 g ginger (divided)
20 g cilantro
lemon (zest and juice)
¼ tsp cayenne pepper
6 tbsp soy sauce (divided)
3 tbsp crème fraîche
½ avocado
300 g red cabbage
apple
carrots
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

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 ginger
  • 20 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 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 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 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 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!