Salmon Tempura with Daikon Salad 

Ingredients
Tempura Batter:
1 1/4 to 1 1/2 cups cold club soda
1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons salt

Salmon Rolls:
12 asparagus spears, trimmed and bottom 2 inches peeled
3 (8 by 8-inch) sheets nori
3 (4 by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook's note
1 tablespoon black sesame seeds
Salt and freshly ground black pepper
9 shiso leaves
Vegetable oil, for deep-frying
Daikon, Carrot, and Cucumber Salad, recipe follows

Daikon radish sprouts, for garnish
Special equipment: a bamboo sushi mat and bamboo skewers

Instructions
For the tempura batter, place 1 1/4 cups of the club soda in a medium
mixing bowl and sift the flour and cornstarch over it. Add the salt and whisk until evenly blended.
The batter should be the consistency of thin pancake batter. If necessary, add additional soda water
1 tablespoon at a time to reach correct consistency. Cover and refrigerate for 45 minutes to 1
hour.

Bring a saucepan of water to a boil. Add the asparagus, blanch for 6 minutes, then shock in ice
water and drain.

Place a bamboo sushi mat on a work surface with the slats crosswise. Center 1 sheet of nori on the
sushi mat. Place a sheet of salmon on top of the nori, leaving a 1-inch border of nori uncovered
along the top. Sprinkle 1 teaspoon of black sesame seeds evenly over the salmon and season with salt
and black pepper. Place 3 shiso leaves side by side, then add 4 asparagus spears side by side
horizontally about 1-inch above the bottom edge.

Grasping the bamboo mat, the nori, and the edge of the salmon on the bottom, tightly roll up,
enclosing the asparagus. Firmly press the 1-inch border at the top to create a seal. (The moisture
from the salmon will be enough to make the 2 pieces of nori adhere to each other.) The roll should
be about 1 3/4 inches in diameter. Carefully remove the bamboo mat, transfer the salmon roll to a
plate, and refrigerate.


Repeat with the remaining ingredients, making 2 more salmon rolls. The
rolls can be refrigerated for up to 2 hours at this point.

With a serrated knife, cut each of the 3 salmon rolls in half crosswise so that you have 6 (4-inch)
rolls.

In a large heavy saucepan, heat 4 inches of vegetable oil to 375 degrees F.

Insert 1 long bamboo skewer crosswise through 1 end of a salmon roll, then insert another skewer
through the other end. Using the ends of the skewers as handles, dip the roll into the tempura
batter so that it is completely coated, letting the excess batter drip back into the bowl. Carefully
immerse the roll in the hot oil, and after 10 seconds, gently push it off the skewers to float free
in the oil. Fry until batter is crisp, about 1 to 2 minutes more.

With a skimmer, transfer the first roll to a paper towel-lined plate and keep warm in a very low
oven. With the skimmer, remove any leftover bits of batter from the oil so that they don't burn and
smoke.

Repeat with the remaining 5 rolls. With a serrated knife, quickly trim off the ends of the rolls and
cut each into 5 (3/4-inch-long) rounds.

Make a tall mound of the salad in the center of each of 6 serving plates. Lean 5 pieces of roll
against the salad around the base. Dot the remaining 1/2 cup of honey mustard dressing (from the
salad recipe) around the outer edge of the plates. Garnish the salad on each plate with a pinch of
daikon sprouts.

Daikon, Carrot, and Cucumber Salad:

/4 pound trimmed daikon radish, julienned
2 carrots, julienned
1/4 pound English cucumber, julienned
1/3 teaspoon salt
Freshly ground black pepper
1 cup honey mustard dressing, homemade or prepared


In a medium mixing bowl, toss the julienned vegetables with the salt,
pepper, and 1/2 cup of the dressing. Reserve remaining dressing for garnish.


**Chef's Note for preparing salmon slices: Either ask your fishmonger to
cut the salmon sheets for you, or buy a fillet of salmon cut from the tail section (where it is the
thinnest) and proceed as follows. Make a guide for your knife by placing large wooden chopsticks
about 6 inches apart on a cutting board. Place the salmon fillet between them lengthwise and rest
the chopsticks against the long edges of the fish. Holding a very long, sharp filleting knife so
that 1 flat side of the blade is parallel to the cutting board, slice the salmon horizontally while steadying the top of the salmon with your other hand. When you have cut one sheet, lift it off the
fillet and repeat the process a second and a third time, until you have 3 sheets (the blade may end
up resting against the guides). Trim the salmon slices to 4 by 8 inches and reserve the trimmings
for another use.

INGREDIENTS

• 2 cups Japanese sushi rice
• 6 tablespoons rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado - peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

DIRECTIONS

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

INGREDIENTS

• 1/4 cup butter
• 1 clove garlic, minced
• 4 (6 ounce) salmon fillets
• 3 large onions, thinly sliced
• 1 cup white vinegar
• 1 cup brown or white sugar

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
2. Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
3. Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
4. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

INGREDIENTS

• 1/4 cup light soy sauce
• 1/4 cup sake
• 1/4 cup mirin (sweetened Asian wine)
• 2 tablespoons white sugar
• 2 (6 ounce) salmon fillets
• 2 tablespoons vegetable oil

DIRECTIONS

1. Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
2. Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

INGREDIENTS

• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1 small onion, diced
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil

DIRECTIONS

1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

INGREDIENTS

• 1/2 cup orange marmalade
• 2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger root
• 1 garlic clove, crushed
• 3 tablespoons white rice vinegar (or other white vinegar)
• 1 pound boneless, skinless salmon fillet, cut in four pieces
• 6 scallions, thinly sliced with green (optional)
• 1/4 cup toasted sesame seeds (optional)

DIRECTIONS

1. Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

INGREDIENTS

• 4 tablespoons butter
• 1/2 cup dark brown sugar
• 4 (6 ounce) salmon steaks
• 1/3 cup bourbon whiskey

DIRECTIONS

1. Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

INGREDIENTS

• 1 pound salmon fillets
• 1/4 cup butter, melted
• 5 tablespoons lemon juice
• 1 tablespoon dried dill weed
• 1/4 teaspoon garlic powder
• sea salt to taste
• freshly ground black pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

INGREDIENTS

• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 2 salmon fillets, bones and skin removed
• coarse salt to taste
• 1 tablespoon olive oil, or as needed

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

INGREDIENTS

• 2 pounds salmon filets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 4 cups water

DIRECTIONS

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

INGREDIENTS

• 1/2 pound salmon
• 1 red potato, peeled and chopped
• 1 shallot, minced
• 1 egg, beaten
• 1/4 cup Italian seasoned bread crumbs
• 1 teaspoon dried Italian seasoning
• salt and pepper to taste
• 1/2 cup cornflake crumbs
• 2 tablespoons olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.
2. Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.
3. Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.
4. In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.
5. Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

INGREDIENTS

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

DIRECTIONS

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

INGREDIENTS

• 1 (8 ounce) package farfalle (bow tie) pasta
• 2 tablespoons extra virgin olive oil
• 1/2 pound cucumber, sliced
• 8 ounces smoked salmon, chopped
• 1 large tomato, sliced
• 1 small red bell pepper, julienned
• salt and freshly ground black pepper to taste
• 1/2 cup shredded Monterey Jack cheese, divided
• 1/2 cup fat free blue cheese salad dressing

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
2. Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.

INGREDIENTS

• 3 pounds whole salmon, cleaned
• 1/4 cup soy sauce
• 1 tablespoon chile sauce
• 1 tablespoon chopped fresh ginger root
• 1 clove garlic, chopped
• 1 lime, juiced
• 1 lime, zested
• 1 tablespoon brown sugar
• 3 green onions, chopped

DIRECTIONS

1. Prepare outdoor grill for high heat.
2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. Fold the foil over the salmon, and crimp the edges to seal.
5. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.