Crispy Salmon, Avocado & Coriander Cabbage Bowl Recipe

Name: Crispy Salmon, Avocado & Coriander Cabbage Bowl
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 2 servings
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

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.