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Mango salmon bowl

Mango salmon bowl recipe for the Thermomix TM6

Useful Items

Fine-mesh sieve, bowl, serving bowls

Hints and Tips

  • You can use either black or white sesame seeds in this recipe.
  • You can find frozen edamame beans at Asian food stores and some major supermarkets. To save time, look for pre-podded edamame beans.
  • Sashimi-grade salmon should only be purchased from fishmongers. Ask for the freshest fish possible. We do not recommend using fish purchased at the supermarket for this recipe.

Ingredients

  • 30 g soy sauce
  • 10 g white sugar
  • 30 g rice wine vinegar
  • 30 g sesame oil
  • 1230 g water
  • 1 tbsp black sesame seeds (see Tips)
  • ½ tsp dried chilli flakes
  • 120 g red cabbage, cut into pieces
  • 150 g tri-colour quinoa
  • 1 tsp salt, plus extra to season
  • 200 g pumpkin, peeled and cut into cubes (2 cm)
  • ground black pepper, to season
  • 250 g frozen edamame beans (see Tips)
  • 200 g sashimi grade salmon, cut into cubes (approx. 1 cm - see Tips)
  • 1 ripe mango, cut into cubes (approx. 1 cm)
  • 1 avocado, cut into slices
  • 1 spring onion/shallot, cut into slices, for garnishing
  • cashews, for garnishing

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Instructions

  • Place a bowl onto mixing bowl lid and weigh soy sauce, sugar, vinegar, oil and 30 g of the water into it. Add sesame seeds and chilli flakes, then stir to combine and set aside.
  • Place cabbage into mixing bowl and chop 8 sec/speed 4. Transfer into a separate bowl and set aside.
  • Place a fine-mesh sieve onto mixing bowl lid and weigh quinoa into it. Wash quinoa thoroughly under running water and place into simmering basket. Place remaining 1200 g water and salt into mixing bowl and insert simmering basket with quinoa. Place Varoma dish into position, weigh pumpkin into it and season with salt and pepper. Insert Varoma tray, weigh edamame onto it, secure Varoma lid and cook 20 min/Varoma/speed 1.
  • Remove Varoma. Remove simmering basket with aid of spatula and divide quinoa between 4 bowls. Divide cabbage, salmon cubes, mango cubes, avocado slices, steamed pumpkin and edamame between bowls. Top with reserved dressing, then garnish with spring onion/shallot and cashews to serve.
View this recipe on Cookidoo

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