Recipe for Chilli-Glazed Salmon with Crispy Tempura 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
2 servings
Ingredients:
Amount Ingredient
1 x 175 gram long grain and wild rice mix
Sunflower oil, for frying
1 x Shallot, finely chopped
1 x Lemon
2 x Garlic cloves
1 x Heaped tsp crushed chillies
4 tbl Clear honey
2 tbl White wine vinegar
2 lrg Carrots, cut into batons
115 gm Asparagus tips
115 gm Self raising flour, sieved
250 gm Salmon fillet, skinned, boned and halved
85 gm Cooked peeled prawns
1 x Handful fresh coriander, leaves & stalks
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Chilli-Fried Cauliflower   ::   Chilli-Lime Dressing   ...