Hey, today I want to tell you about one of my favorite Japanese dishes – Salmon Tempura. It’s super easy to make, and I’m sure you’ll love it just like I do.

What Is Salmon Tempura?

Salmon tempura is a tasty Japanese dish where small pieces of salmon are covered in a light, crispy batter and deep-fried until they turn golden brown. The batter is made with flour, cornstarch, baking powder, and cold water, creating a crunchy texture. The salmon pieces, seasoned and dipped in this batter, are fried until they become a lovely golden color.

This dish is usually served with soy sauce for dipping, adding to the delicious flavors of the salmon. It’s a great combination of textures – the crunchy outside and the juicy, tasty inside of the salmon. Salmon tempura is a delicious treat that shows off the skill of frying (tempura style) applied to the yummy taste of salmon, making it a delightful experience for those who love seafood.

Why Salmon Tempura is great?

Salmon Tempura is amazing because it’s a crispy and tasty mix of salmon and a crunchy coating. Making it is easy, and you can enjoy the rich flavor of salmon with a satisfying crunch. It goes well with soy sauce or any dip you like. It’s a simple yet delightful Japanese dish that’s perfect for a yummy meal!

How to Make Salmon Tempura

Ingredients:

• 1 lb salmon fillet, boneless and skinless
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup ice-cold water
• Vegetable oil for frying
• Salt and pepper to taste
• Soy sauce for dipping

Instructions:

1. Prepare the Salmon: Cut the salmon fillet into large bite-sized pieces. Pat them dry with a paper towel and season with salt and pepper.

2. Make the Tempura Batter: In a bowl, combine flour, cornstarch, baking powder, and ice-cold water. Mix until just combined, leaving the batter slightly lumpy for that perfect tempura texture.

3. Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C) for optimal frying.

4. Coat and Fry: Dip each salmon piece into the tempura batter, ensuring an even coating. Carefully place them in the hot oil and fry until golden brown, around 2-3 minutes per side.

5. Drain and Cut: Remove the fried salmon from the oil and let it drain on a paper towel to absorb excess oil. Once slightly cooled, cut the large pieces into smaller, bite-sized tempura bites.

6. Serve and Dip: Arrange the crispy salmon tempura bites on a serving platter. Serve hot with soy sauce on the side for dipping.

Tip:

• Sprinkle sesame seeds or chopped green onions over the tempura bites for an extra touch of flavor and presentation.

FAQ

Can I use frozen salmon for Salmon Tempura?

Yes, you can use frozen salmon for this dish. Make sure to thaw it thoroughly before preparation for the best results.

What dipping sauces go well with Salmon Tempura?

Traditional soy sauce is a classic choice, but you can also try teriyaki, sweet chili, or a zesty ponzu sauce for a flavorful twist.

Can I reheat leftover Salmon Tempura?

Absolutely! To maintain crispiness, reheat in the oven at a low temperature. Avoid the microwave, as it may result in a soggy texture.

Is the tempura batter gluten-free?

The traditional tempura batter contains wheat flour, so it’s not gluten-free. However, you can explore gluten-free alternatives like rice flour for a similar crispy effect.

Can I add other ingredients to the tempura batter?

Yes, you can get creative! Try adding thinly sliced vegetables or shrimp alongside the salmon for a diverse and tasty tempura mix.

Conclusion

Salmon Tempura is a tasty delight that brings together the crispy joy of tempura and the yummy goodness of salmon. Easy to make and full of flavor, it’s a simple yet delightful dish that anyone can enjoy. So, dive into the deliciousness of Salmon Tempura and treat your taste buds to a delightful experience!