High Protein Salmon Tempura
Crispy, golden, and packed with protein, High Protein Salmon Tempura is the ultimate fusion of indulgence and nutrition. This elevated take on a Japanese classic features bite-sized salmon fillets coated in a light, airy batter made with egg whites and chilled sparkling water, creating a perfect crunch with every bite. The batter blend of cornstarch, all-purpose flour, and a touch of baking powder ensures an irresistibly crisp texture, while the rich salmon inside adds a hearty protein boost. Served alongside a tangy, savory dipping sauce made with soy sauce, rice vinegar, and sesame oil, and garnished with sliced green onions, this dish is both visually stunning and bursting with flavor. Perfect for entertaining or as a fancy yet approachable weeknight meal, this recipe is quick to prepare, frying up in just 15 minutes. Make your next dinner a show-stopping combination of gourmet flair and balanced nutrition!
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Ingredients
- 500 grams salmon fillet
- 2 large egg whites
- 250 ml cold sparkling water
- 100 grams cornstarch
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 liter vegetable oil
- 50 ml soy sauce
- 25 ml rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
Directions
Step 1
Begin by prepping the salmon fillet. Remove the skin if necessary and cut the salmon into uniform, bite-sized pieces, about 1.5 inches cubes.
Step 2
In a large bowl, whisk together the egg whites until frothy. Gently stir in the cold sparkling water.
Step 3
In a separate bowl, combine cornstarch, sifted all-purpose flour, baking powder, salt, and pepper. Mix well.
Step 4
Gradually add the dry mixture into the egg white and sparkling water blend, stirring gently until just combined. Do not overmix; some lumps are fine.
Step 5
Heat the vegetable oil in a deep fryer or a large, heavy saucepan to 180°C (350°F).
Step 6
Dip each piece of salmon into the tempura batter until well coated, allowing excess batter to drip off.
Step 7
Carefully place the battered salmon pieces into the hot oil. Fry in batches for 3-4 minutes, until they are golden and crisp. Avoid overcrowding the pan.
Step 8
Use a slotted spoon to remove the cooked tempura and drain on a paper towel-lined plate.
Step 9
To prepare the dipping sauce, mix together soy sauce, rice vinegar, and sesame oil in a small bowl.
Step 10
Serve the salmon tempura hot with the dipping sauce on the side. Sprinkle sliced green onions over the dish for a garnish.
Nutrition Facts
| Serving size | (2144.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10075.9 |
| Total Fat 991.4g | 0% |
| Saturated Fat 149.9g | 0% |
| Polyunsaturated Fat 600.1g | |
| Cholesterol 345mg | 0% |
| Sodium 5172.7mg | 0% |
| Total Carbohydrate 215.0g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 1.8g | |
| Protein 155.3g | 0% |
| Vitamin D 2740IU | 0% |
| Calcium 122.4mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2811.9mg | 0% |
Source of Calories