High Protein Salmon Tempura
Crispy, golden, and protein-packed, this High Protein Salmon Tempura is an elevated yet easy recipe that combines light, airy tempura batter with succulent salmon fillet. Perfect for a quick dinner or a gourmet appetizer, this dish boasts a blend of cornstarch, cold sparkling water, and whipped egg whites for that signature crunch. Paired with a tangy soy-based dipping sauce enhanced by sesame oil and rice vinegar, and finished with a sprinkle of fresh green onions, each bite delivers a satisfying mix of textures and flavors. Ready in just 35 minutes, this wholesome crowd-pleaser is ideal for those seeking tasty high-protein meal options with a Japanese-inspired flair.
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Recipe Information
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
Instructions
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.
In a large bowl, whisk together the egg whites until frothy. Gently stir in the cold sparkling water.
In a separate bowl, combine cornstarch, sifted all-purpose flour, baking powder, salt, and pepper. Mix well.
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.
Heat the vegetable oil in a deep fryer or a large, heavy saucepan to 180°C (350°F).
Dip each piece of salmon into the tempura batter until well coated, allowing excess batter to drip off.
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.
Use a slotted spoon to remove the cooked tempura and drain on a paper towel-lined plate.
To prepare the dipping sauce, mix together soy sauce, rice vinegar, and sesame oil in a small bowl.
Serve the salmon tempura hot with the dipping sauce on the side. Sprinkle sliced green onions over the dish for a garnish.
Nutrition Facts
Calories |
10076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 991.4 g | 1271% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 600.1 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 1.8 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 68.5 mcg | 342% | |
| Calcium | 122 mg | 9% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2812 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
