Monday, October 14, 2013

Gluten Free Korean Salmon and Scallion Pancake

  • 8 ounces salmon fillets
  • salt
  • pepper
  • 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


  1. 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).
  2. Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
  3. In a small bowl, mix all the 6 ingredients for the sauce and set aside.
  4. In a larger bowl, mix flour, salt, egg, water and sesame oil.
  5. When the salmon is cooked, remove the skin and flake the salmon with a folk.
  6. Add scallions and salmon flakes to the pancake mixture and mix.
  7. Heat a large non-stick frying pan and spray oil.
  8. 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.).
  9. Transfer the pancake to a large plate and slice it.
  10. Infuse love and serve with the sauce.

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