Best Salmon Tempura With Daikon Salad Recipes

Smoked Salmon, Watercress, and Daikon Salad with Ginger Vinaigrette image

Yield Serves 4

Number Of Ingredients 7

a 1-to 2-inch length of fresh gingerroot
1-1/2 tablespoons rice vinegar (available at Asian markets and some supermarkets)
1/4 cup vegetable oil
a pinch of sugar
3 cups loosely packed watercress sprigs, rinsed and spun dry
1/4 pound (about a 4-inch length) daikon (Oriental white radish), peeled and sliced into paper-thin rounds
1/4 pound smoked salmon, sliced thin

Steps:

Grate the gingerroot into a fine sieve set over a bowl, press on the pulp to extract 2 teaspoons of the juice, and discard the pulp. To the bowl add the vinegar, the oil, the sugar, and salt and pepper to taste and whisk the dressing until it is emulsified. Divide the watercress among 4 salad plates and arrange some of the daikon rounds down the center of each plate. Roll the salmon into 8 rosettes, arrange 2 rosettes on each plate, and drizzle the dressing over the salads.

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce image

Provided by Ming Tsai

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon canola oil, plus additional for deep-frying
3 cups sliced onions
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
1/2 tablespoon chopped fresh rosemary
Salt and freshly ground white pepper
1 cup mirin (Japanese sweet sake)
4 toasted nori sheets
4 salmon fillets, about 4 ounces each, lightly pounded to 1/4-inch thick
2 cups rice flour
4 cups club soda
Wasabi Soy-Honey Dipping sauce, recipe follows
1/2 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon wasabi powder
1/3 cup honey
1 tablespoon toasted sesame oil

Steps:

Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.