Salmon & Green Onion Chijimi (Gluten-Free)

• 200 grams Salmon filets
• 1 dash Salt
• 1 dash Pepper
• 1 tbsp Sake or white wine
• 250 ml Gluten-free flour (or rice flour)
• 1/2 tsp Salt
• 1 Egg
• 200 ml Water
• 1 tbsp Sesame oil
• 300 ml Green onions (cut into 5 cm pieces)
• 1 Vegetable oil for the frying pan
• 2 tbsp Tamari
• 1 1/2 tbsp Rice vinegar
• 1 tsp Gochujang
• 1 tsp White sesame seeds
• 2 tbsp Green onions (just the white parts, finely chopped)
• 1 clove Garlic, grated

1. Place the salmon in the middle of a sheet of aluminum foil.
2. Sprinkle with salt, pepper, and sake or white wine.
3. Wrap the salmon with the foil and seal it shut.
4. Bake in a 200 degrees C oven or oven for 20-25 minutes.
5. Add all the ingredients for the sauce to a small bowl.
6. Mix together and set aside.
7. Put the flour, salt, egg, water, and sesame oil in a large bowl and mix.
8. Remove the skin from the cooked salmon.
9. Flake the salmon with a fork.
10. Add the green onions to the bowl from Step 4 and mix in.
11. Heat a large frying pan and add the vegetable oil.
12. Pour all of the batter from Step 6 into the frying pan.
13. Cook one side for around 5 minutes, until it is lightly browned.
14. When one side is done, place a large plate over the frying pan and flip the chijimi onto the plate.
15. Then return the chijimi to the pan to cook the other side.
16. Transfer the chijimi to a large plate.
17. Cut into pieces.
18. Serve at your table with love, gratitude, and dipping sauce.

salmon filets, salt, pepper, white wine, flour, salt, egg, water, sesame oil, green onions, vegetable oil, tamari, vinegar, gochujang, sesame seeds, green onions, clove garlic

Taken from cookpad.com/us/recipes/157171-salmon-green-onion-chijimi-gluten-free (may not work)