Ingredients * 225 g (8 oz) Wester Ross salmon fillet, cut into medallions * Sea-salt and freshly ground black pepper * Sunflower oil, for deep-frying * 50 g (2 oz) plain flour * 50 g (2 oz) cornflour * ice cold, fizzy mineral water * chilli oil, to serve * Sprigs of fresh coriander, to garnish (optional) 1. Here's a simple technique to know how to tell if salmon is cooked perfectly. I'm on the fence about smoked salmon.

Salmon cooked to medium flakes nicely and retains moisture all the way through. It just doesn't look right to me.

Once cooked, drain the tempura salmon onto kitchen paper and season with salt. Unagi (eel) is also cooked as well as soft shell crab. Photo by Caleb Adams.

Done properly, the oil in the deep fryer stays in the deep fryer, and you will have with crispy tempura with only a smidge of oil on your food. Shrimp tempura is perfectly fine. Place the salmon rings under the grill for 2-3 minutes, or until just cooked through. Checking the color and texture of the fish can help give you an idea whether it's done, but using a thermometer is the most foolproof way to tell if the salmon's cooked to your desired doneness. Repeat the process with the remaining salmon and butter mixture to create four rings of salmon. Our gospel is that salmon should never be cooked above medium. Remember this and you will succeed and make beautiful, crispy, light and healthy fried seafood, yes, healthy. Place the salmon rings under the grill for 2-3 minutes, or until just cooked through. Slide each one onto a serving plate.

My dr gives a bug NO on sushi but as long as its cooked, she says its perfectly fine. Tempura is about preparation and speed, heat, light, and air. Lower the salmon pieces into the fryer, a few at a time, and cook for about 2-3 minutes, until crisp and golden-brown. You can work to prevent overcooking by preparing the salmon in the right way for cooking, though, so you never wind up with dry salmon again. Salmon Tempura with Chilli Oil.