Salmon Crépes

  • Wild Salmon Crépes with Pomegranate Yogurt Sauce

    Adapted from a recipe by Shevak of Silver City, New Mexico for the Terpening family and Cold Country Salmon.

    Prep time:
    15 minutes prep, 10 minutes for sauce, and 15 to cook.

    Serves:
    4

    Filling Step 1

    –1 +/- lb Wild Salmon fillet (skinned, boned and diced in 1/4” chunks).
    –1 Scant tsp spearmint chopped (optional)
    –1/4 Cup currants or raisins
    –4+ Tbs olive oil

    Moroccan Blacking Spices

    –1 Tbs cinnamon
    –1 Tbs Parsley Flakes
    –1 Tsp course ground black pepper
    –1+ Tsp ground coriander
    –1 Tsp cardamon
    –1 Tsp garlic powder
    –2 Tsp ground cumin
    –1 Tsp salt – to taste
    –1/2 Tsp nutmeg
    –1/4 Tsp ground allspice
    –Pinch of New Mexico Chile or cayenne

    Mix all ingredients together lightly and cook in a large skillet with a lid. Stir – do not over cook salmon.

    Sauce:

    –8 oz. Unflavored goat yogurt
    –1/4 Cup reduced pomegranate juice
    –Mint leaves optional

    Crepes:

    –2 Large eggs beaten 1/4 tsp salt
    –1 1/4 Cup water 1/4 cup ghee or canola oil
    –1 Cup flour add ghee as needed

    Beat until smooth, refrigerate over night or at least 2 hours.
    Use ghee to oil crepe pan.

    Roll the filling ingredients in a crepe, drizzle the yogurt pomegranate juice
    sauce and top with toasted nuts.