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Crispy Salmon, Avocado & Coriander Cabbage Bowl Recipe

Crispy Salmon, Avocado & Coriander Cabbage Bowl
Source: Iga

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Ingredients

  • 125 mL 1/2 cup Imperial roll sauce
  • 5 mL 1 tsp. fresh ginger, grated
  • 5 mL 1 tsp. garlic, minced
  • 1 avocado
  • 1/2 orange juice
  • 45 mL 3 tbsp. mayonnaise
  • 30 mL 2 tbsp. fresh cilantro, chopped
  • 300 g 3/4 lb. salmon fillet, cut into cubes
  • 22 mL 1 1/2 tbsp. sriracha sauce
  • 375 mL 1 1/2 cups quinoa flakes
  • 30 mL 2 tbsp. sesame seeds
  • 5 mL 1 tsp. garlic salt
  • 125 mL 1/2 cup tempura batter mix
  • As required vegetable cooking oil
  • 375 mL 1 1/2 cups store-bought parboiled rice
  • 250 mL 1 cup green cabbage, finely sliced
  • 250 mL 1 cup red cabbage, finely sliced
  • 1 carrot, peeled and julienned
  • 3 pineapple slices, halved
PREP TIME
20m
COOK TIME
6m
TOTAL TIME
26m
YIELD
2 servings

Instructions

  • In a bowl, mix all the ingredients for the dressing.
  • Set aside.
  • In a mini blender, blend all the mayonnaise ingredients into a smooth, creamy texture (dilute with a little juice or water if the mixture becomes too thick).
  • Season.
  • Set aside.
  • In a bowl, mix the salmon and sriracha sauce.
  • In another bowl, mix the quinoa flakes, sesame seeds, and garlic salt.
  • In a third bowl, prepare the tempura batter as directed on the packaging.
  • Dip the salmon cubes into the tempura batter.
  • Shake to remove excess batter.
  • Then dip the cubes into the seasoned quinoa mixture.
  • Heat oil in a non-stick frying pan.
  • Cook the salmon cubes 2–3 minutes on each side.
  • Put some rice in the bottom of a bowl.
  • Add the toppings, crispy salmon cubes, and mayonnaise.
  • Drizzle with dressing, to taste.

Dinner

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A recipe from Iga

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