How To Transform Leftover Salmon

Ingredients

• 1/2 cup Rice Flour (helps keep the pancakes extra crispy)
• 1/2 cup All‑Purpose Flour (adds body to the batter)
• 1/4 tsp Salt (pinch, plus extra for finishing)
• 2 large Eggs (room temperature)
• 3 tbsp Water (adjust for batter consistency if needed)
• 1/2 cup Kimchi (roughly chopped; use the juice as well)
• 6 oz Cooked Salmon (skin removed, broken into bite‑size pieces with hands)
• 2 tbsp Vegetable Oil (for skillet coating)
• 2 tbsp Mayonnaise (regular or light)
• 2 tbsp Kimchi Juice (from the kimchi jar, adds tangy flavor to sauce)

Instructions

1. Combine dry ingredients

   In a mixing bowl whisk together the rice flour, all‑purpose flour, and a pinch of salt until evenly blended.

   Time: PT5M

2. Add wet ingredients

   Crack the two eggs into the bowl, whisk lightly, then stir in the water (3 tbsp). Mix until just combined; the batter should be slightly thick.

   Time: PT3M

3. Prep kimchi and salmon

   Roughly chop the kimchi (about 1/2 cup) and set aside. Remove the skin from the leftover salmon and break the flesh into bite‑size pieces with your hands.

   Time: PT5M

4. Incorporate leftovers

   Add the chopped kimchi and salmon pieces to the batter. Gently fold until evenly distributed, being careful not to over‑mix.

   Time: PT5M

5. Heat the skillet

   Place the skillet over medium heat and add enough oil to coat the bottom (about 2 tbsp). Let the oil heat for 2 minutes until shimmering.

   Time: PT2M

   Temperature: Medium heat

6. Cook the pancakes

   Spoon small portions of batter (≈1 tbsp) into the skillet, pressing lightly with the back of the spoon to flatten. Cook 1–2 minutes per side, or until golden brown and crisp. Flip carefully with a spatula.

   Time: PT15M

   Temperature: Medium‑high heat

7. Season while hot

   Immediately after flipping, sprinkle a tiny pinch of salt over each pancake while the pan is still hot; the salt adheres better.

   Time: PT1M

8. Make kimchi‑mayo sauce

   In a small bowl whisk together the kimchi juice and mayonnaise in roughly equal parts (about 2 tbsp each) until smooth. Add a pinch of salt to taste.

   Time: PT3M

9. Serve

   Arrange the crispy pancakes on a plate, drizzle or dip with the kimchi‑mayo sauce, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

730

Protein

30 g

Carbohydrates

50 g

Fat

35 g

Fiber

2 g