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Pan-Pacific Smoked Salmon Wonton Bites

Pan-Pacific Smoked Salmon Wonton Bites
Author: 
Serves: 8
 
Ingredients
  • Salmon and Sauce
  • 1 lb. – Alder Smoked Salmon
  • 2 Tbsp – Chile sauce (hot)
  • 2 Tbsp – Dijon mustard
  • 2 tsp – Sesame oil
  • 2 tsp – Rice wine vinegar
  • 2 Tbsp – Green onions, minced
  • 3 cloves – Garlic, crushed
  • 1 Tbsp – Soy sauce
  • 1 Tbsp – Sesame seeds, crushed
  • Wontons
  • Spray olive oil or light cooking spray
  • 24 squares - Wontons
  • 1 tsp – Kosher salt
  • 1 tsp – Freshly ground pepper
  • Cabbage and Dressing
  • 2 – Shallots, crushed
  • 1 Tbsp – Honey
  • ½ cup – Extra virgin olive oil
  • ½ cup – Red wine vinegar
  • 2 tsp – Cilantro, finely chopped
  • 3 tsp – Sweet mustard
  • 3 cups – Green cabbage, shredded
  • 1 cup – Red cabbage, shredded
Instructions
  1. Tear or chop smoked salmon into small, bite-sized pieces.
  2. In a small bowl, stir to combine chile sauce, Dijon mustard, sesame oil, rice wine vinegar, green onions, garlic, soy sauce and sesame seeds.
  3. Toss salmon in sauce and refrigerated until ready to serve.
  4. Spray a large cookie sheet with olive oil or light cooking spray. Place the wontons on the cookie sheet, in a single layer (you may have to use two sheets).
  5. Spray lightly with the olive oil or light cooking spray and sprinkle with Kosher salt and freshly ground pepper.
  6. Bake on the center rack for 8-10 minutes, or until the wontons are golden.
  7. In a small bowl, stir to combine shallots, honey, extra virgin olive oil, red wine vinegar, cilantro and sweet mustard.
  8. Toss with green cabbage.
  9. To assemble: Arrange wontons in a single layer on a large serving platter.
  10. Cover each with a tablespoon of the dressed green cabbage.
  11. Place a tablespoon of the sauced salmon on top of the green cabbage and top with a pinch of the red cabbage.
  12. Drizzle a bit of the remaining sauce over the red cabbage and serve.

 

Just Smoked Salmon
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