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Pan-Pacific Smoked Salmon Wonton Bites
Pan-Pacific Smoked Salmon Wonton Bites
Author: Jamie Miller Napa, CA
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
- Tear or chop smoked salmon into small, bite-sized pieces.
- In a small bowl, stir to combine chile sauce, Dijon mustard, sesame oil, rice wine vinegar, green onions, garlic, soy sauce and sesame seeds.
- Toss salmon in sauce and refrigerated until ready to serve.
- 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).
- Spray lightly with the olive oil or light cooking spray and sprinkle with Kosher salt and freshly ground pepper.
- Bake on the center rack for 8-10 minutes, or until the wontons are golden.
- In a small bowl, stir to combine shallots, honey, extra virgin olive oil, red wine vinegar, cilantro and sweet mustard.
- Toss with green cabbage.
- To assemble: Arrange wontons in a single layer on a large serving platter.
- Cover each with a tablespoon of the dressed green cabbage.
- Place a tablespoon of the sauced salmon on top of the green cabbage and top with a pinch of the red cabbage.
- Drizzle a bit of the remaining sauce over the red cabbage and serve.
