Salmon Tempura with Daikon Salad
Get this all-star, easy-to-follow Salmon Tempura with Daikon Salad recipe from FoodNation with Bobby Flay
Directions Salmon Rolls: 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....
- Yield: 6 servings
- Cooking time: 0 Hour 20 Min
- Publisher: Foodnetwork.com
- 1 1/4 to 1 1/2 cups cold club soda
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons salt
- 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
- 1/4 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
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