• 2 salmon fillets
  • 200g buckwheat flour
  • 250ml of semi-skimmed milk (or dairy free alternative such as almond milk)
  • 2 eggs
  • 3 tbsp of chopped chives
  • Asparagus
  • 1 lemon
  • Tsp of butter
  • Salt and pepper, to season


  • Preheat your oven to 200°C. Rub a little oil over your salmon fillets, wrap in foil and place on a baking tray. Bake for 15 to 20 minutes, until mouth-wateringly flaky.
  • Combine the eggs, milk and salt & pepper in a bowl, then whisk. Begin to sift in the flour, stirring as you add. Sprinkle chives into the mixture.

  • Heat the butter in a frying pan over a medium heat, so it covers all the pan. Pour some of the mixture into the pan, enough to make a small to medium sized pancake.  Cook for 2-3 minutes, until the mixture starts to bubble. Flip and cook for another 1-2 minutes, until pancake is golden brown. Set aside. Repeat until all the mixture is used.
  • Drop your asparagus into slightly salted boiling water, cover and cook for 3-5 minutes. Remove and set aside.

  • Remove salmon from oven and season with salt & pepper. Stack the pancakes and the asparagus, placing the salmon fillet on top. Sprinkle extra chives and a squeeze of lemon over the dish. Finish with a delicious drizzle of chilli sauce.

Top tip: For a fuss free meal use The Saucy Fish Co.’s Frozen Salmon with Chilli, Lime and Ginger Dressing, which comes with its own easy oven bake bag. Pick up today from Ocado.