Salmon and vegetable tempura (4 portions)
- 1/2 cup fine wheat flour
- 1/2 cup of ice cold water
- A pinch of fine salt
- Plenty of sunflower oil, for frying
- 400 grams of Chilean salmon fillet
- 1 Italian zucchini
- 1 small broccoli
- 4 scallions
- Juice of 1 lemon
- soy sauce to accompany the dish

Chop the salmon into medium size cubes of 3 cm.
Wash and chop the Italian zucchini in medium size cubes.
Wash and chop the tender tops of the broccoli
Cut the scallions into pieces of 4 to 5 cm in length and set aside.
Moisten medium wooden skewers and dry them with a cloth.
Pierce the vegetables and pieces of salmon on to the skewers, sprinkle with salt.
In a bowl, mix flour, ice water and a little salt, until you have a smooth batter.
Cover each salmon skewer in the tempura batter.
Fry in very hot oil for 1 minute, until slightly brown. Remove carefully from the oil and fry on absorbent paper.
Serve immediately, accompanied with soy sauce and lemon juice.