During my crepe making spree the other day, I decided to go the savory route too. I made these soy glazed salmon fillets that pack a punch of flavor.
For this recipe, I tried to challenge myself and create a fusion of cuisines that are not usually paired together. Never be afraid to think outside of the box. Asian-inspired French crepes topped with Mediterranean-inspired sauce? Yes! The light and airy crepe, the rich and flavorful soy, along with the cooling dill greek yogurt and cucumber–it works! Let’s eat.
Here is the recipe:
Prep Time: 20 minutes
Cook Time 30 minutes
- 2 large eggs
- 1 cup of all purpose flour
- 1 ¼ cup of whole milk
- 1 ½ Tbsp of vegetable oil, plus more
- 1 tsp of salt, for crepes
- 6 small salmon fillets, skinless
- 1 large sprig of fresh dill, finely chopped, plus more for garnish
- 1 whole lime, juiced
- 1 cup of soy sauce
- ½ cup of hoisin sauce
- ⅓ cup of rice wine vinegar
- 1 tsp of Sriracha Thai chili sauce
- 1 tsp of sesame oil
- 1 Tbsp of fresh ginger, chopped small
- 2 tsp of fine salt, for fillets & yogurt sauce
- 2 tsp of black ground pepper, for fillets & yogurt sauce
- 6 oz. of greek yogurt
- Assorted greens (I used an Asian chopped salad kit from Sam’s Club)
- 1 fresh cucumber, sliced
- Cherry tomatoes, halved, to taste
- Crumbled Feta cheese, to taste
Directions for the Crepes:
- Using your blender, combine the eggs, flour, whole milk, vegetable oil, and salt.
- Blend on high speed for about 20 seconds until all the ingredients are combined and smooth.
- Place a cast iron skillet on the stovetop over medium heat and grease it with 2 Tbsp of vegetable oil. Use a paper towel to spread it and evenly coat the bottom of the pan.
- Now lower the heat to medium low and add 4 Tbsp of the crepe batter.
- Quickly grab the cast iron skillet by the handle and tilt the pan in a circular motion so the batter runs and coats the bottom in a thin even layer.
- Set the pan back on the heat and let the batter cook for a 20 seconds. The batter should have a matte finish.
- Here’s the tricky part– I found that using two small nylon tongs and lifting the crepe from the rear of the pan to flip it was the best result. Lift the crepe gently and turn it over, flipping forward towards you. It will take 10 seconds to finish cooking.
- Place on a parchment paper lined baking pan and move on to the next one. Follow these steps for the rest of the batter. If the crepes unintentionally tear a bit, don’t throw them out. You can still use them.
Directions for the salmon glazed fillets:
- In a large glass bowl, combine the soy sauce, hoisin sauce, rice wine vinegar, fresh ginger, fine salt, black ground pepper, ½ of the lime juice and sesame oil. Stir to combine all the ingredients.
- Place the salmon fillets in the mixture, cover the bowl with plastic wrap and let them marinade in the refrigerator for 15 minutes.
- After 15 minutes, set a nonstick pan or cast iron skillet on medium heat.
- Arrange the fillets in the pan and let them sear for 2 minutes on each side.The soy sauce should start to thicken, but keep an eye on it to avoid burning. Do not keep flipping the fillets at this point.
- Then add the remainder of the marinade and cook uncovered for 10 minutes.
- Take the pan off the heat and let your fillets rest for 5 to 10 minutes before assembly.
Directions for the Greek Yogurt sauce:
- In a small bowl add the yogurt, fresh dill, fine salt, black ground pepper and the other ½ of the lime juice. Stir together to combine. Refrigerate until ready to use.
- Use your favorite serving plate or platter and arrange each crepe first, then add the assorted greens over each crepe.
- Place a soy glazed fillet over the greens, followed by a Tbsp or more of the dill greek yogurt.
- Add the sliced cucumbers and cherry tomatoes.
- Finish with the crumbled feta cheese and more fresh dill on top. Additional salt and pepper if needed. Enjoy!