Prep 15 mins
Cook 35 mins
This is a popular Korean dish called Pajeon (“pa” = green onions, “jeon” = pancakes). Instead of salmon, you can also use different seafood, such as shrimp, squid and clams, or make it vegetarian.
- 8 ounces salmon fillets
- 1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
- 1 cup gluten-free flour or 1 cup rice flour
- 1⁄2 teaspoon salt
- 1 egg (or Egg Replacer for 1 egg)
- 200 ml water
- 1 tablespoon sesame oil
- 1 1⁄2 cups scallions, cut into 2-inch length
- oil for cooking the pancake
- 2 tablespoons tamari soy sauce
- 1 1⁄2 tablespoons rice vinegar
- 1 teaspoon red chili paste
- 1 teaspoon white sesame seeds
- 2 tablespoons scallions, thinly sliced (white part only)
- 1 garlic clove, grated
- Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
- Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
- In a small bowl, mix all the 6 ingredients for the sauce and set aside.
- In a larger bowl, mix flour, salt, egg, water and sesame oil.
- When the salmon is cooked, remove the skin and flake the salmon with a folk.
- Add scallions and salmon flakes to the pancake mixture and mix.
- Heat a large non-stick frying pan and spray oil.
- Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
- Transfer the pancake to a large plate and slice it.
- Infuse love and serve with the sauce.