• Chilli Glazed Salmon With Crispy Tempura

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    • 1 x 175 gram long grain and wild rice mix Sunflower oil, for frying
    • 1 x Shallot, finely minced
    • 1 x Lemon
    • 2 x Garlic cloves
    • 1 x Heaped tsp crushed chillies
    • 4 Tbsp. Clear honey
    • 2 Tbsp. 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 handf fresh coriander, leaves & stalks Salt and freshly grnd black pepper


    1. Preheat the grill and heat a small pan.
    2. 1 Place the rice in a sieve and rinse under cool running water. Put in a pan with plenty of boiling salted water.
    3. 2 Bring to the boil, cover and cook for 15-18 min till tender.
    4. Add in 1 tbsp oil to the warm pan and cook the shallot for 2-3 min till softened, stirring occasionally.
    5. 3 Grate the rind from the lemon and squeeze out the juice, discarding the seeds. Crush one garlic clove and add in to the softened shallot with 1/2 lemon juice and crushed chillies.
    6. 4 Cook for another minute, stirring. Add in the honey and vinegar and simmer gently for 3-4 min till slightly reduced and thickened.
    7. 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.
    8. Drain and refresh under cool running water.
    9. 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 ounce of ice-cool water.
    10. 7 Brush the salmon fillets thickly with the chilli mix and cook under the grill for 4-6 min, turning once till cooked through and sizzling. Baste occasionally with some chilli mix.
    11. 8 Dip the blanched carrot batons, asparagus tips and prawns into the batter and deep-fry in batches for 2-3 min till cooked but still crisp. Drain on kitchen paper and season.
    12. 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.
    13. 10 Remove the rice from the heat and leave to rest for a minute or possibly two. Then fluff up the grains with a fork and work in the coriander mix. Lightly oil a dariole mould and pack in some of the rice.
    14. 11 Turn the dariole mould out on to the side of a serving plate.
    15. Arrange the salmon fillet to one side with a small dipping bowl.
    16. 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.

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