"These Salmon Tempura Bowls offer a unique and delightful combination of textures and flavors that will transport you to a culinary paradise."
Salmon Tempura Bowl with Watercress Dressing
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- Recipe Card
Prep time: 50mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
Watercress Dressing
- 2 cups watercress leaves
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 cup mirin
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 2 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon ground black pepper
ingredients
Salmon Tempura
- 1 1/2 pounds skinless salmon fillets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1 egg
- vegetable oil
ingredients
Caramelized Eggplant
- 2 medium diced eggplants
- 2 tablespoons extra virgin olive oil
- 2 tablespoon butter
- 3 tablespoons brown sugar
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
ingredients
Coconut Rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1 bay leaf
Method
Watercress dressing
Step 1
Rinse the watercress leaves thoroughly under cold water and pat them dry with a paper towel. Remove any tough stems.
Step 2
In a blender or food processor, combine all of the dressing ingredients. Blend until smooth and creamy.
Step 3
Cover and refrigerate until ready for use. Store any leftover dressing in an airtight container in the refrigerator for up to one week.
Salmon Tempura
Step 1
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Step 2
In a separate bowl, whisk the egg. Gently whisk in the ice-cold water. Add the egg and water mixture to the dry ingredients. Stir until just combined. Don’t over mix. It’s okay if the batter is lumpy.
Step 3
Fill a deep fryer or large, heavy pot with at least 2 inches of vegetable oil. Heat the oil over medium-high heat.
Step 4
Working in batches, dip the salmon pieces into the tempura batter, letting the excess batter drip off. Carefully place the battered salmon into the hot oil. Fry until the batter is golden brown and the salmon is cooked through, about 3-4 minutes, depending on the thickness of the pieces. Remove with a slotted spoon and drain on paper towels.
Caramelized Eggplant
Step 1
Heat a large skillet over medium heat. Add the butter and olive oil and let it melt, coating the bottom of the skillet.
Step 2
Add the eggplant cubes to the skillet and season them with salt and pepper. Cook the eggplant, stirring occasionally, for about 10-15 minutes, or until it becomes tender and starts to brown.
Step 3
Sprinkle the brown sugar over the eggplant and pour the balsamic vinegar on top. Stir to coat the eggplant evenly.
Step 4
Continue cooking the eggplant for another 5-7 minutes, stirring occasionally, until the eggplant is caramelized and the sauce has thickened.
Step 5
Remove the skillet from the heat and transfer the caramelized eggplant to a serving dish.
Coconut Rice
Step 1
In a fine-mesh strainer, rinse the rice under cold water until the water runs clear. Drain the rice well.
Step 2
In a medium saucepan, combine the rinsed rice, coconut milk, chicken broth, salt, and bay leaf. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Step 3
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
Step 4
Remove the saucepan from the heat and let the rice rest for 5 minutes with the lid still on.
Step 5
Using a fork, fluff the rice gently. Remove and discard the bay leaf. Transfer the coconut rice to a serving dish.