Free Recipe Chilli-Glazed Salmon with Crispy Tempura
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chilli-Glazed Salmon with Crispy Tempura Recipe
1 175 gram long grain and wild
-rice mix
Sunflower oil; for frying
1 Shallot; finely chopped
1 Lemon
2 Garlic cloves
1 Heaped tsp crushed chillies
4 tb Clear honey
2 tb White wine vinegar
2 lg Carrots; cut into batons
115 g Asparagus tips
115 g Self raising flour; sieved
250 g Salmon fillet; skinned,
-boned and
; halved
85 g Cooked peeled prawns
1 Handful fresh coriander;
-leaves & stalks
Salt and freshly ground
-black pepper
Chilli-Glazed Salmon with Crispy Tempura Preparation
Preheat the grill and heat a small pan. 1 Place the rice in a sieve and rinse under cold running water. Put in a pan with plenty of boiling salted water. 2 Bring to the boil, cover and cook for 15-18 minutes until tender. Add 1 tbsp oil to the hot pan and cook the shallot for 2-3 minutes until softened, stirring occasionally. 3 Grate the rind from the lemon and squeeze out the juice, discarding the seeds. Crush one garlic clove and add to the softened shallot with 1/2 lemon juice and crushed chillies. 4 Cook for another minute, stirring. Add the honey and vinegar and simmer gently for 3-4 minutes until slightly reduced and thickened. 5 Place the carrots in a small pan of boiling salted water and cook for a minute. Tip in the asparagus and blanch for another minute. Drain and refresh under cold running water. 6 Heat a sturdy wok with 5cm/2 oil. For the Tempura Batter: Place the flour in a bowl. Season generously, make a well in the centre and whisk in 200ml/7fl oz of ice-cold water. 7 Brush the salmon fillets thickly with the chilli mix and cook under the grill for 4-6 minutes, turning once until cooked through and sizzling. Baste occasionally with some chilli mixture. 8 Dip the blanched carrot batons, asparagus tips and prawns into the batter and deep-fry in batches for 2-3 minutes until cooked but still crisp. Drain on kitchen paper and season. 9 Place the remaining garlic clove in a blender with the remaining lemon juice, lemon rind, fresh coriander and 2 tbsp oil. Blitz to a paste and set aside. 10 Remove the rice from the heat and leave to rest for a minute or two. Then fluff up the grains with a fork and work in the coriander mixture. Lightly oil a dariole mould and pack in some of the rice. 11 Turn the dariole mould out on to the side of a serving plate. Arrange the salmon fillet to one side with a small dipping bowl. 12 Pile in a heaped tbsp of the creme fraiche and pour over a little of the remaining chilli sauce. Stack the tempura to the side and serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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