Salmon cakes with Asian slaw and wasabi mayo

Salmon cakes with Asian slaw and wasabi mayo

Based on 17 ratings
Enikö G.

Enikö G.

Contributor

"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 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
375 g
salmon fillet
1 tsp
wasabi
40 g
mayonnaise
spring onions (divided)
cloves
garlic (divided)
15 g
ginger (divided)
10 g
cilantro
½
lemon (zest and juice)
tsp
cayenne pepper
3 tbsp
soy sauce (divided)
tbsp
crème fraîche
¼
avocado
150 g
red cabbage
½
apple
1
carrots
½
orange (juice)
1 tbsp
sesame oil
½ tbsp
rice vinegar
1 tbsp
maple syrup
½ tsp
chili flakes
oil for frying
salt
pepper
MetricImperial

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

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-chop-cabbage

How to chop cabbage

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal776
Fat53 g
Protein44 g
Carb31 g
  • 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.
    • spring onions
    • cloves garlic
    • 10 g ginger
    • 10 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.
    • 375 g salmon fillet
    • tbsp soy sauce
    • tsp cayenne pepper
    • ½ lemon
    • 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.
    • ¼ avocado
    • ½ clove garlic
    • 40 g mayonnaise
    • 1 tsp wasabi
    • ½ 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.
    • 150 g red cabbage
    • ½ apple
    • 1 carrots
    • 1 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.
    • ½ clove garlic
    • 5 g ginger
    • ½ orange (juice)
    • 1 tbsp sesame oil
    • ½ tbsp rice vinegar
    • tbsp soy sauce
    • 1 tbsp maple syrup
    • ½ 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!

  • Enjoy your meal!

    Salmon cakes with Asian slaw and wasabi mayo

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!