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home > recipes > seafood > chilli-glazed salmon with crispy tempura
from UK Chilli-Glazed Salmon With Crispy Tempura This is 1 of 52 new UK recipes added to The UK Recipe Archive this week from UK TV shows. 607 recipes have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. Over 500 new recipes are added every week to The UK Recipe archive from the UK, India and the USA. To download go to - http://recipes.reedsweb.net/ To download just this weeks new recipes go to - http://recipes.reedsweb.net/updates.htm * Exported from MasterCook * Chilli-Glazed Salmon With Crispy Tempura Recipe By : Anything You Can Cook (BBC) Serving Size : 2 Preparation Time :0:00 Categories : Anything You Can Cook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 tablespoons clear honey 2 tablespoons white wine vinegar 2 large carrots -- cut into batons 115 grams asparagus tips 115 grams self raising flour -- sieved 250 grams salmon fillet -- skinned, boned and -- halved 85 grams cooked peeled prawns 1 handful fresh coriander -- leaves & stalks salt and freshly ground black pepper 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. -- Alan Hewitt

Chilli-Glazed Salmon With Crispy Tempura


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keyword: chilli
keyword: glazed
keyword: salmon
keyword: crispy
keyword: tempura
ethnicity: japanese
recipes for seafood
recipes by alan
Email Address:
(posted May 22, 1999)

from UK

Chilli-Glazed
Salmon With Crispy Tempura

This is 1 of 52 new UK recipes added to The UK Recipe Archive this week
from UK TV shows. 607 recipes have been added to The UK Recipe Archive
this week in both Mastercook and Mealmaster formats. Over 500 new
recipes are added every week to The UK Recipe archive from the UK, India
and the USA.

To download go to - http://recipes.reedsweb.net/

To download just this weeks new recipes go to -
http://recipes.reedsweb.net/updates.htm

* Exported from MasterCook *

Chilli-Glazed
Salmon With Crispy Tempura

Recipe By : Anything You Can Cook (BBC)
Serving Size : 2 Preparation Time :0:00
Categories : Anything You Can Cook New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tablespoons clear
honey
2 tablespoons
white
wine vinegar
2 large carrots -- cut into batons
115 grams
asparagus tips
115 grams self raising
flour -- sieved
250 grams
salmon fillet -- skinned, boned and
-- halved
85 grams
cooked peeled prawns
1 handful fresh
coriander -- leaves & stalks
salt and freshly ground black pepper

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.
--
Alan Hewitt



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