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 |
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.
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.
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.
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.
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.