Asian: Glazed Salmon by Recipe Cottage

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	Glazed Salmon

		Chilli-Glazed Salmon With Crispy Tempura 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. Place the rice in a sieve and rinse under cold running water. Put in a pan with plenty of boiling salted water. 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. 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. Cook for another minute, stirring. Add the honey and vinegar and simmer gently for 3-4 minutes until slightly reduced and thickened. 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. 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. 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. 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. 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. 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. 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. 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.