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California Farm Tempura Flowers, Blossoms, Sprouts & Salmon | Daily Dine

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California Farm Tempura Flowers, Blossoms, Sprouts & Salmon

California Farm Tempura Flowers, Blossoms, Sprouts & Salmon

Early spring, snow peas are flowering, kale is flowering, asparagus and winter carrots are ready, swiss chard has tender shoots, green onions and garlic scapes are sprouting, all of these are a great combination with salmon when deepfried in light crispy tempura batter.

View original recipe on cookpad.com

appetizeramerican

0

Ingredients

6 morsels of thinly sliced salmon

4 kale flowers

8 snowpea flowers

4 kale heart leaves, bite size pieces

2 red, 2 yellow, 2 white swiss chard leaves from the heart, bite size

2 young sliced green asparagus stalks

2 Tbs thinly sliced winter carrot

2 young sliced green onions

2 scapes (garlic shoots)

For the batter:

Half cup all-purpose flour

1/4 cup corn starch

1/4 cup olive oil

2 egg whites, beaten

Tbs water added till thin batter

Dipping sauce: Tbs soy, Tbs mirin, tsp palm sugar

Quart grapeseed oil for frying (filter and reuse)

Salmon morsels $1, other $1, $1 per dinner

Instructions

Step 1
Pick, wash, rinse flowers, leaves, carrot, scapes and onion. Slice thin with the salmon on the diagonal. (Garlic scapes in the windowsill vase are on the right)
Step 2
In bowl, mix flour with the olive oil till crumbly. Add cornstarch and water to make a smooth batter. Fold beaten eggwhites in carefully. Let batter rest three hours.
Step 3
Make dipping sauce from Tbs soy, Tbs mirin, tsp palm sugar, stir.
Step 4
Bring grapeseed oil to 375F in wok, dip flowers in batter, fry first, then veggies, then salmon. Drain. Enjoy.