Hot Honey Salmon Recipe
shrimp tempura, avocado, cucumber, torched cream cheese
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Ingredients
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Hot Honey Salmon
Shrimp Tempura
Avocado and Cucumber
Torched Cream Cheese
Method
Hot Honey Salmon
- 1
Prepare the Salmon
Preheat your oven to 400°F (200°C). In a small bowl, mix together the hot honey, olive oil, salt, black pepper, and lemon juice. Place the salmon fillets on a baking sheet lined with parchment paper and brush the honey mixture over the salmon evenly.
- 2
Bake the Salmon
Bake the salmon in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
Shrimp Tempura
- 3
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Mix gently until just combined; some lumps are okay. Do not overmix.
- 4
Fry the Shrimp
In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Dip each shrimp into the tempura batter, allowing excess to drip off, and carefully place them in the hot oil. Fry the shrimp in batches for about 2-3 minutes or until golden brown. Remove and place on paper towels to drain excess oil.
Avocado and Cucumber
- 5
Torched Cream Cheese
- 6
Prepare the Cream Cheese
In a small bowl, mix the cream cheese with sour cream and chopped chives until smooth. Transfer the mixture to a small oven-safe dish.
- 7
Torch the Cream Cheese
Using a kitchen torch, carefully torch the top of the cream cheese mixture until it is lightly browned and bubbly. If you don't have a torch, you can place it under the broiler for 2-3 minutes, watching closely to avoid burning.
