Salmon Tempura Roll with Mirin Leeks
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
julienned |
*
|
| ⅓ | cup |
mirin (sweet seasoning)
|
*
|
| 1 | tablespoon |
butter
whole |
|
| 4 | each |
salmon steaks
|
*
|
| 2 | cups |
rice flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
julienned |
*
|
| 79 | ml |
mirin (sweet seasoning)
|
*
|
| 15 | ml |
butter
whole |
|
| 4 | each |
salmon steaks
|
*
|
| 473 | ml |
rice flour
|
|
Directions
Heat pan and sauté leeks.
Do not caramelize, keep them white.
Deglaze with mirin and reduce all liquid. Toss in butter and check for seasoning.
Lay salmon paillard to cover ⅔ of nori sheet.
Lay cooled leeks on salmon and roll.
Save ¼ of the leeks for plate up. In a stainless steel bowl, whisk soda water into rice flour until a paint consistency is achieved.
Heat oil to 375℉ (190℃).
Dip roll into tempura and fry until golden brown.
