Chilli-Glazed Salmon With Crispy Tempura
by alan

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 -

To download just this weeks new recipes go to -

* 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
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
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

Converted by MC_Buster.
Alan Hewitt

©1995 - 2019 SimpleSolutions Corporation. All Rights Reserved.