Tempura Salmon (4) Recipe

Slice and season

Pat the salmon dry with paper towels. Trim any connective tissue. Cut the salmon into 16 long thin slices about 1/8–1/4 inch (3–6 mm) thick and 2 inches (5 cm) wide and 4–5 inches (10–12 cm) long — size should be enough to wrap one asparagus spear. Lightly season both sides of the slices with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Set on a plate and refrigerate uncovered for 10 minutes.

Assemble wraps

Toss asparagus with 1 tsp olive oil and 1/4 tsp kosher salt. If asparagus spears are thicker than 1/8 inch, blanch in boiling water for 30 seconds then shock in ice water; drain and pat dry. Lightly dust each seasoned salmon slice with a pinch of cornstarch (this helps the batter adhere). Wrap each asparagus spear tightly with one salmon slice, overlapping seam side down. Place wrapped spears on a tray and chill in the refrigerator for 10–15 minutes to firm up.

Prepare batter

Keep all batter ingredients very cold. In a bowl, lightly beat 1 large egg, then add 3/4 cup ice-cold sparkling water and stir briefly. In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup rice flour, and 1/4 tsp baking powder. Add a couple of ice cubes to the flour bowl to keep it cold. Pour the wet into the dry and stir with chopsticks or a fork just until combined — the batter should be lumpy and slightly loose; do not overmix. If it looks too thick, add up to 1–2 tbsp more cold sparkling water. Keep the batter bowl in a larger bowl filled with ice to stay cold while frying.

Dusting

Place 2 tbsp cornstarch in a shallow dish. Before battering, gently roll each chilled salmon-wrapped asparagus in cornstarch to remove excess moisture. Tap off excess cornstarch.

Heat oil

Pour neutral oil into a deep pan or pot to a depth of about 2–3 inches (5–7 cm). Heat oil to 350°F (175°C). Use a thermometer for accuracy; if you don’t have one, test with a small drop of batter — it should sizzle and float quickly.

Fry in batches

Working in batches of 3–4 to avoid crowding, dip each dusted salmon-wrapped asparagus into the cold tempura batter, letting excess drip off briefly. Carefully lower into the hot oil and fry until golden and crisp, about 2–3 minutes, turning once if needed for even color. Internal salmon will cook quickly due to thin slicing. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Keep fried pieces warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.

Check doneness

One piece per batch can be cut to check: salmon should be opaque and flaky but still moist. If batter browns too quickly, reduce heat by 10–20°F (5–10°C).

While frying, whisk together 1/2 cup mayonnaise, 1 tsp wasabi paste, 1 tsp sriracha, 1/2 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tbsp lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity to preference (add more wasabi for heat or more mayo to mellow). Refrigerate until ready to serve.

Arrange 4 pieces per serving on a platter. Spoon or pipe a small dollop of spicy wasabi mayo on each portion or serve the mayo in a small dipping bowl. Sprinkle toasted sesame seeds and sliced scallions over the tempura. Serve immediately with lemon wedges on the side for squeezing. Total yield: 4 servings (4 pieces each).