Salmon with Chinese-Style Scallion Pancakes
with Spicy Quick-Pickled Radishes- Salmon
- Wheat
- Sesame
- Mustard
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Homemade scallion pancakes pair so well with hoisin-marinated salmon in this Chinese restaurant-inspired recipe that’s perfect any night of the week. The refreshing radish salad rounds out a delicious, unique meal. Ingredients: Salmon fillet • Bok choy • All-purpose flour (wheat) • Radish • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Green onion • Sesame seeds • Cilantro • Garlic
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 unit(s)
Green Onion
4 tbsp
Sesame Oil
(Contains: Sesame)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
3 unit(s)
Radish
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Shanghai Bok Choy
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
7 g
Cilantro
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Thinly slice green onions.
- Thinly slice radishes.
- Peel, then mince or grate the garlic.
- In a large bowl, whisk together flour, green onions, 1/2 tsp (1/4 tsp) salt, sesame oil and 1 3/4 cups (3 1/2 cups) water. Set aside.
- Cut bok choy in half lengthwise. (NOTE: Rinse bok choy leaves to wash away any dirt!)
- In a medium bowl, combine bok choy, garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add bok choy to one half of a foil-lined baking sheet.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Add salmon to the other half of the foil-lined baking sheet.
- Spoon hoisin sauce over top of salmon.
- Broil salmon and bok choy in the middle of the oven for 6-8 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp oil and swirl to coat the pan.
- Scoop 1/2 cup of batter into the pan. Gently spread pancake with a spatula.
- Cook for 1-2 min per side, flipping once when bubbles form on the surface of the pancake. Transfer to a plate, season with salt and cover with foil to keep warm.
- Repeat with 1/2 tbsp oil and 1/2 cup batter per pancake, until no batter remains.
- In a small bowl, whisk together rice vinegar, sesame seeds, 1/2 tbsp (1 tbsp) water, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and sriracha. (NOTE: Omit sriracha if you don't like spice).
- Add radishes. Toss to coat.
- Roughly chop cilantro.
- Divide scallion pancakes between plates.
- Top with salmon, bok choy and pickled radishes.
- Sprinkle cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The hoisin-glazed salmon and pickled radishes were highlights, though some found the scallion pancakes bland.
- Ease of prep: Many found the recipe labor-intensive, particularly the pancakes, which took longer than expected to cook.
- Suggestions: Consider thinning the pancake batter for crispier results and adding more seasoning for better flavor.
- Portions: The pancake batter yielded more than necessary; consider reducing the amount for a more balanced meal.
