Chilli-glazed Salmon With Crispy Tempura

How do you win a battle? You read the enemy’s book. Familiarity with his tactics, knowledge of his ways, is essential in waging a successful war. It’s true in military warfare. It’s true in spiritual warfare as well. Patton gained an immeasurable advantage by learning in advance of being attacked where, in all likelihood, Rommel would concentrate his strike. He studied Rommel’s personality, his strategy in previous battles, his philosophy of tank warfare, all with a view to anticipating and countering every conceivable move. Satan doesn’t have a book. But he’s in ours.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains		Anything, Can, Cook, You	2	Servings

INGREDIENTS

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	T	Clear honey
2	T	White wine vinegar
2		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

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.  Converted by MC_Buster.  Recipe by:
Anything You Can Cook  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 367 Calories From Fat: 54 Total Fat: 6g Cholesterol: 36.1mg Sodium: 3073.5mg Potassium: 1041.8mg Carbohydrates: 48.9g Fiber: 7.7g Sugar: 17.4g Protein: 32.2g