A pan-Asian inspired dish with light, zesty flavors that can be plated in a variety of creative ways. Sliced pancakes can be dipped in mixed ingredients like an appetizer or pile the ingredients to present a symmetrical entrée.
2 cups all purpose flour
1 3/4 cups water
1 cup finely chopped scallion
1/8 teaspoon garlic salt
1/8 teaspoon allspice (optional)
vegetable oil for frying
2 pounds wild Copper River salmon; king, sockeye or coho
3/4 cup brown sugar
3 tablespoons soy sauce
2 cloves garlic, minced
1 cup yogurt
- In a large mixing bowl combine flour and water, whisk until evenly mixed
- Add the chopped scallion (set a few pieces aside for garnish later), garlic salt and allspice to the pancake batter, mix and set aside
- Heat about 2 tablespoons vegetable oil in a skillet on medium high heat.
- Spoon out batter into skillet and smooth into round shape to create cakes about 5”-6” wide.
- Fry cakes till each side is golden brown and crispy (about 2 minutes each side)
- Add more oil to the pan as needed throughout the process
- When completed set cakes aside on a plate with paper towels to absorb excess oil
- Preheat oven to 350° F
- Combine ¾ cup brown sugar and 3 tablespoons soy sauce in a bowl and thoroughly mix until brown sugar is dissolved.
- Place salmon fillet into a greased small glass baking dish
- Cover the salmon with the liquid brown sugar mixture and sprinkle minced garlic on top
- Bake for about 25 minutes occasionally brushing more liquid from the pan onto the fillet
- Remove salmon and let cool when meat easily flakes
- Flake salmon off of fillet, removing pin bones, and place into bowl
- Pour the remainder of the liquid over the flaked meat and set aside
Creamy Lime Sauce
- Combine 1 cup yogurt and the juice of ½ a fresh squeezed lime in a small mixing bowl
To assemble, place scallion pancake either whole or quartered onto a plate. Add about three dollops of lime cream sauce and a serving of salmon to the plate. Garnish with fresh scallion and sesame seeds and serve!