Salmon Tempura Bowl with Watercress Dressing

These Salmon Tempura Bowls offer a unique and delightful combination of textures and flavors that will transport you to a culinary paradise. The combination of the crispy tempura fried salmon, sweet and savory caramelized eggplant, creamy richness of coconut rice, and tangy freshness of watercress dressing creates a symphony of flavors that’s sure to impress even the most discerning palates. Enjoy this dish as a comforting and satisfying meal that’s perfect for any occasion.

The salmon is dipped in a light and airy tempura batter before being deep-fried to golden perfection. The crisp exterior contrasts with the tender, flaky salmon inside, creating a delightful combination of textures.

The eggplant is seasoned and pan-fried until it becomes tender, then caramelized with a mixture of balsamic vinegar and brown sugar. The sweetness of the caramelization complements the earthiness of the eggplant, adding depth and richness to the dish.

The rice is cooked with coconut milk, which infuses it with a creamy and slightly sweet coconut flavor. This rice serves as the perfect base for the bowl, adding a subtle richness that balances the other components.

The dressing, made with watercress, soy sauce, mirin, and other seasonings, adds a tangy and slightly peppery kick to the bowl. The dressing enhances the other ingredients’ flavors and adds a refreshing element to the dish.

To assemble the bowls, start by placing a generous scoop of coconut rice at the bottom of each bowl. Top the rice with the caramelized eggplant and tempura fried salmon. Drizzle the watercress dressing over the top and garnish with fresh herbs or sesame seeds, if desired. Serve the bowls immediately, ensuring that the tempura salmon remains crisp.

What type of Salmon should I use?

When making Salmon Tempura Bowls, the type of salmon you use can make a difference in the overall taste and texture of the dish. Wild-caught salmon is often preferred for its natural, more intense flavor and firmer texture. However, farm-raised salmon can also be a good option, as it’s generally fattier, which can provide a rich taste and moist texture, especially when fried.

The following popular varieties of salmon have different flavors and textures:

• King (Chinook): Known for its high fat content, it’s the most luxurious and rich-tasting salmon variety.
• Sockeye: Offers a robust, deep flavor with a firmer texture.
• Coho: A more delicate option with a milder taste and moderately fatty texture.
• Atlantic: Generally farm-raised, it has a mild flavor and a fatty, tender texture.

Fresh salmon is preferred when available, as it usually has a better taste and texture. When using frozen salmon, make sure to defrost it properly to maintain the best texture. For Salmon Tempura Bowls, it’s best to use skinless salmon fillets. The skin can become tough when fried, so removing it beforehand will ensure a better texture for your tempura.

Salmon Tempura Bowl with Watercress Dressing

5.0 from 1 vote

Course: MainsCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

The combination of the crispy tempura fried salmon, sweet and savory caramelized eggplant, creamy richness of coconut rice, and tangy freshness of watercress dressing creates a symphony of flavors that’s sure to impress even the most discerning palates.

Ingredients

• Watercress Dressing

• 2 cups watercress leaves

• 2 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1/4 cup mirin

• 1 tablespoon lime juice, freshly squeezed

• 1 tablespoon honey

• 2 cloves garlic

• 1 tablespoon ginger

• 1 teaspoon ground black pepper

• Salmon Tempura

• 1 1/2 pounds salmon fillets, skinless

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup ice-cold water

• 1 egg

• vegetable oil, for frying

• Caramelized Eggplant

• 2 medium eggplants, diced into cubes

• 2 tablespoons extra virgin olive oil

• 2 tablespoons butter

• 3 tablespoons brown sugar

• 3 tablespoons balsamic vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• Coconut Rice

• 1 1/2 cups jasmine rice

• 1 1/2 cups coconut milk

• 1 1/2 cups chicken broth

• 1/2 teaspoon salt

• 1 bay leaf

Equipment

• Chef’s knifeBuy here
• Sauce panBuy here
• Saute panBuy here
• Mesh strainerBuy here
• BlenderBuy here
• Heavy potBuy here

Directions

• Watercress Dressing
• Rinse the watercress leaves thoroughly under cold water and pat them dry with a paper towel. Remove any tough stems.
• In a blender or food processor, combine all of the dressing ingredients. Blend until smooth and creamy.
• Cover and refrigerate until ready for use. Store any leftover dressing in an airtight container in the refrigerator for up to one week.
• Salmon Tempura
• In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
• In a separate bowl, whisk the egg. Gently whisk in the ice-cold water. Add the egg and water mixture to the dry ingredients. Stir until just combined. Don’t over mix. It’s okay if the batter is lumpy.
• Fill a deep fryer or large, heavy pot with at least 2 inches of vegetable oil. Heat the oil over medium-high heat.
• Working in batches, dip the salmon pieces into the tempura batter, letting the excess batter drip off. Carefully place the battered salmon into the hot oil. Fry until the batter is golden brown and the salmon is cooked through, about 3-4 minutes, depending on the thickness of the pieces. Remove with a slotted spoon and drain on paper towels.
• Caramelized Eggplant
• Heat a large skillet over medium heat. Add the butter and olive oil and let it melt, coating the bottom of the skillet.
• Add the eggplant cubes to the skillet and season them with salt and pepper. Cook the eggplant, stirring occasionally, for about 10-15 minutes, or until it becomes tender and starts to brown.
• Sprinkle the brown sugar over the eggplant and pour the balsamic vinegar on top. Stir to coat the eggplant evenly.
• Continue cooking the eggplant for another 5-7 minutes, stirring occasionally, until the eggplant is caramelized and the sauce has thickened.
• Remove the skillet from the heat and transfer the caramelized eggplant to a serving dish.
• Coconut Rice
• In a fine-mesh strainer, rinse the rice under cold water until the water runs clear. Drain the rice well.
• In a medium saucepan, combine the rinsed rice, coconut milk, chicken broth, salt, and bay leaf. Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove the saucepan from the heat and let the rice rest for 5 minutes with the lid still on.
• Using a fork, fluff the rice gently. Remove and discard the bay leaf. Transfer the coconut rice to a serving dish.

Recipe Video