This fresh, zingy salad is a perfect dish to compliment the sun (if you are lucky enough to find yourself near any? Britain it seems, is not far off hosting a double – winter this year). By coating the watercress in a soy tempura batter and shallow frying in olive oil it adds a crispy texture to this great dish. The salad demonstrates a delicious balance of flavour and texture – a must try for any food lover.
The strong flavour of the dressing also compliments rice if you are looking to bulk the meal out a little. Try accompanied with some steamed Jasmine rice for more of a fill.
(Serves 2, takes 15 – 20 minutes)
-Watercress (this dish was designed for the watercress recipe club competition –take a look)
-25g picked mint leaves.
-100g sweet corn.
-25g picked curly leaf parsley.
-1/2 red onion, peeled and thinly sliced.
-1 green mango, stone out, peeled, chiffonaded.
-1 mandarin (clementine will do), peeled and split into segments.
-2 fillets (roughly 400g) Salmon, Skinned but keep skin for garnish, chopped into 2x2cm chunks.
2 tbs fish sauce (to marinate the salmon skin).
-1 liter olive oil (for shallow frying).
(For tempura batter)
– 100g plain flour, sifted.
-30g tapioca flour (rice flour or corn flour will do).
-240ml icy cold water.
-1 tablespoon soy sauce.
-5 large red chillies, de-seeded & thinly sliced.
-2 limes, juiced.
-2 mandarins, juiced.
-2 tbs fish sauce.
-1 small pinch salt .
-3 pinches caster sugar.
- Firstly make the tempura watercress;
Beat the egg and add the cold water, beating until the mixture is light then add the soy. Mix the flour and the tapioca flour together then sift the flours into the egg mixture. Stir it all together but do not over mix.
Next place the oil in a deep wok or pan on a high heat. Individually dip the watercress into the batter and fry for 3 to 5 minutes until golden brown (or they will stick together, turn the pieces once as they fry. When ready remove from hot oil using tongs and drain on paper towels.
2.Next cook the salmon;
Firstly soak the salmon skin in fish sauce then drop into the hot oil and fry for around 30 seconds, remove using tongs and drain on towels. Lastly carefully drop the salmon chunks into the hot oil and fry for 2-3 minutes, until they are golden brown on the outside and moist inside. When ready remove and drain on paper towels.
3. Now for the tricky bit – the dressing;
Using a pestle and mortar, pound the sliced chillies with a small pinch of salt into a smooth paste (the salt acts as an abrasive, it is not for flavour). Next add the sugar and continue to pestle until combined to a smooth paste. Once achieved add the lime juice, mandarin juice and the fish sauce (the key to this dressing is in the balance. You may need to adjust these measurements slightly as strength and size of ingredients vary).
The dressing should be sweet (from the sugar and mandarin juice), salty (from the fish sauce), sour (from the lime juice) and a little hot from the chillies. The consistency should be thick enough to cling to the salad when coated.
4. Lastly, assemble the salad;
In a mixing bowl place the watercress, mint leaves, curly leaf parsley, red onion, sweet corn, green mango and mandarin segments. Place a fillet’s worth of salmon chunks into the bowl with this then poor a very generous amount of the dressing over the top. To complete, delicately fold the dressing into the ingredients making sure to not leave anything untouched, be sure to keep the salmon chunks in one piece.
5. All ready to plate up;
Carefully place a portion of the salmon salad in the center of a plate. Drizzle the excess dressing around the edge of the salad to emphasize that it is oozing with the fresh, flavorful dressing (make sure not to hide the salmon within the salad, show it off). Top with some large pieces of the tempura battered watercress and some of the crispy salmon skin.
Thanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.
Also if you enjoy this recipe it has been entered into the ‘Watercress’ recipe club competition. I would really appreciate if you had a look and gave it a like or a comment.
See you next time,