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Print this Recipe    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.

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