Crispy Salmon, Avocado & Coriander Cabbage Bowl
Crispy Salmon, Avocado

Preparation time 20 minutes

Total time: 26 minutes

Ingredients

Dressing

  1. 125 mL (1/2 cup) Imperial roll sauce
  2. 5 mL (1 tsp.) fresh ginger, grated
  3. 5 mL (1 tsp.) garlic, minced

Mayonnaise

  1. 1 avocado
  2. 1/2 orange juice
  3. 45 mL (3 tbsp.) mayonnaise
  4. 30 mL (2 tbsp.) fresh cilantro, chopped

Salmon

  1. 300 g (3/4 lb.) salmon fillet, cut into cubes
  2. 22 mL (1 1/2 tbsp.) sriracha sauce
  3. 375 mL (1 1/2 cups) quinoa flakes
  4. 30 mL (2 tbsp.) sesame seeds
  5. 5 mL (1 tsp.) garlic salt
  6. 125 mL (1/2 cup) tempura batter mix
  7. As much vegetable cooking oil as required

Toppings

  1. 375 mL (1 1/2 cups) store-bought parboiled rice
  2. 250 mL (1 cup) green cabbage, finely sliced
  3. 250 mL (1 cup) red cabbage, finely sliced
  4. 1 carrot, peeled and julienned
  5. 3 pineapple slices, halved

Directions

  1. In a bowl, mix all the ingredients for the dressing. Set aside.

  2. 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.

  3. In a bowl, mix the salmon and sriracha sauce.

  4. In another bowl, mix the quinoa flakes, sesame seeds, and garlic salt.

  5. In a third bowl, prepare the tempura batter as directed on the packaging.

  6. Dip the salmon cubes into the tempura batter. Shake to remove excess batter. Then dip the cubes into the seasoned quinoa mixture.

  7. Heat oil in a non-stick frying pan. Cook the salmon cubes 2–3 minutes on each side.

  8. Put some rice in the bottom of a bowl. Add the toppings, crispy salmon cubes, and mayonnaise. Drizzle with dressing, to taste.

Chef’s secret

The quinoa flakes create a textured, light, and very crispy coating, as well as being gluten-free.

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