Salmon and Nori Tempura, Ginger Blossom and Apple Salad

Name: Salmon and Nori Tempura, Ginger Blossom and Apple Salad
Cuisine: Japanese
Ingredients: 1 ginger blossom (myoga), finely sliced lengthways; 1 ginger blossom (myoga), finely sliced lengthways; 1 green apple, sliced and cut into thin julienne strips; 4 teaspoons salmon roe; Tempura Batter; vegetable oil, for deep-frying; 2 teaspoons ponzu soy sauce; 4 × 60 g salmon portions, cut from the middle of the fish into rectangular logs; 80 ml Sweet Ginger Dressing; 2 small fresh wasabi leaves, finely shredded; 1 punnet rocket cress, snipped; 2 green onions, finely sliced; 2 teaspoons shredded Pickled Ginger; ½ avocado, diced; 1 small cucumber, peeled and cut into thin julienne strips; 4 roasted nori sheets; 2 teaspoons wasabi paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

An old favourite, this dish relies on incredible freshness and the symphony of textures and flavours. Other fish such as tuna, ocean trout, Hamachi or Hiramasa kingfish work just as well for the tempura.

Ingredients

4 roasted nori sheets
2 teaspoons wasabi paste
4 × 60 g

Asia
Japan
Fish course
Starter
Pescatarian
Tokyo

Method

To prepare the salmon, lay out the nori sheets and spread with wasabi paste. Roll the salmon pieces in ponzu to season, then lay in the centre of the nori sheet and roll up to secure (trim the edges if necessary).

Heat the oil to 180°C. Dip the salmon nori rolls in tempura batter to lightly coat, then deep-fry for 1 minute exactly. Remove from the hot oil and drain on paper towel. Cut e