Coriander spiced scallion pancakes,
with alllll the fixin’s
My favorite food hands down, is any type of middle eastern and asian cuisines. I love the big, bold flavors, the creamy sauces, dips and spread….the BREADS.
Okay, now that I am drooling, let me go onto to introduce you to one of my favorite meals. It is hearty, but still lite and won’t leave you feeling lethargic and sleepy after eating it.
Perfect for lunches and dinners and honestly there is no reason a kid shouldn’t love it! (For kids, if they don’t prefer salmon, I suggest using the same marinade for chicken, SO GOOD)
I used whole wheat pastry flour for these coriander spiced scallion pancakes, making them a little more dense and chewy. But so crispy on the outside. If you need a gluten free option, you should have no problem substituting with a 1-1 flour blend. I haven’t tested a GF option yet thought!
You should chop your scallions finely, so they are equally distributed and you get some in every bite!
On to the Toum AKA Garlic Sauce. Garlic sauce is something I am very familiar with and something we used to have in the house a lot and it is downright delicious. It is liquid gold.
Well, One of my favorite food bloggers, Cosette, from Cosette’s Kitchen, makes beautiful Lebanese dishes with a modern flare. Please take the time to check her out, her recipes and photos are stunning and delicious. When I found her Toum recipe, I knew this had to go down. I made it and it came out perfectly. It makes a large batch, but keeps for months in an air tight container in your fridge.
I use it as a marinade, for sandwich spreads and I throw it into every pasta dish I make. Check out her Toum recipe on her page for all of her tips and tricks!
You see where I’m going with this right? You take the scallion pancakes, top it with a big dollop of Toum, then……yogurt marinated salmon!
Salmon is one of my favorites, but I don’t cook it often because Chris seems to have an aversion to too much salmon. However, this one is an exception. Marinating your salmon filets in whole milk yogurt, rather than oil, makes your salmon incredibly moist and is a total gam changer. . This salmon is so intensely flavorful, my mouth is literally watering as I write this…..
As I was saying before I got carried away with moist salmon, take your crispy scallion pancakes, top it with a big big dollop of Toum, flake a good portion of your yogurt marinated salmon on top of the Toum. Next, you get to top and fill with your favorites!
I topped mine with fresh greens, peas, fresh mint and a squeeze of lemon. If you want a warmer heartier feel, add roasted vegetables to it as well! My creamy two bean hummus would be a great addition to go with your pancakes as well, but there is no denying that nothing beats Cosette’s Toum.
If you are looking to fend off the winter, but are longing for a taste of spring and warmer weather. This is the dish for you!
If you make this meal, be sure to leave a comment and let me know how you liked it & how it turned out! You can also follow me on Instagram and tag #abouttosproutrecipes and show me your beautiful creations!
PIN TO SAVE FOR LATER!
Coriander Spiced Scallion Pancakes with Roasted Salmon and Toum (Garlic Sauce)Print This
Coriander spiced scallion pancakes:
- 2 cups whole wheat pastry flour, measured after sifting
- 420 ML filtered water (add little more as needed, little by little)
- 1 cup chopped scallions
- 1 teaspoon coriander
- 1/2 teaspoon salt
- Avocado oil for frying
Yogurt marinated roasted Salmon:
- 4 6- Oz. salmon fillets
- Juice of 1 lemon
- 1/3 cup plain whole milk yogurt (dairy free will work too!)
- 1 tablespoon olive oil
- 3 garlic cloves, smashed
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt & pepper (plus more to taste)
Cosette’s Kitchen liquid gold AKA Toum (Garlic Sauce)
**ONLY garlic sauce I will make EVER again**
- 1 cup peeled and trimmed fresh garlic with no green stems
- 4 cups avocado oil
- 1 teaspoon kosher salt
- 1 squeeze lemon
- In a large mixing bowl, whisk together sifted flour and water until combined completely.
- Finely chop your scallion and add to your bowl. Ad your coriander and salt and whisk to combine.
- In a non-stick skillet, over medium heat, heat your avocado oil. Scoop equal mixture of batter into pan and spread into an even flat circle (or any shape, really) you just want it even and flat all over.
- Pan fry for 2-4 minutes, or until side becomes golden brown and then flip and fry the other side. flip once more for each side for 1 minute to get extra crispy.
- Transfer to a plate with paper towel, to absorb excess oil. Set aside to enjoy with your salmon and toum.
Yogurt marinated roasted salmon:
- Preheat your oven to 450 degrees F.
- In a reusable bag or container, add your yogurt, lemon, olive oil, garlic, coriander, cumin and salt & pepper. Stir well and add more salt to taste.
- Add your salmon filets into container and coat completely in marinade and refrigerate for 20-30 minutes, flipping salmon filets once during that time.
- Place salmon skin side down, and bake for 12-15 minutes, depending on your preference. I eat my salmon medium rare!
- Peel and trim one cup or garlic (use a dry measuring cup)
- Add water to your one cup of garlic to fill the top.
- Add garlic cloves and water into your food processor, process for 1-2 minutes until mixture is processed.
- While food processor is running, slowly stream in your oil. As your stream it in, your mixture should begin to thicken into a mayonnaise consistency.
- once all oil is added, add kosher salt and lemon and you are done!
- Take a scallion pancake and add a BIG dollop of Toum. Flake your salmon and add it on top and add additional greens, roasted vegetables, fresh mint, peas, anything crunchy and fresh and a squeeze of lemon!
- Make it your own with your favorite toppings!
Cosette says that your Toum should be stored in the fridge and can stay fresh in the fridge for several months!