Salmon And Avocado Stuffed Wonton Food

SALMON AND AVOCADO STUFFED WONTON

Steps:

• Preheat oven to 325 and grease a mini muffin pan.
• While oven is heating, peel apart wonton wrappers. Place the wonton wrappers into the greased mini muffin pan, making little cups.
• When oven has heated, bake the wonton wrappers for about four minutes. (They can burn easily, so keep an eye on them while they're baking and pull them out if they get too dark).
• While wonton cups are cooling, mix salmon, cream cheese, avocado, and lemon in a small mixing bowl.
• Spoon mixture into baked wonton cups and serve.

AVOCADO LIME SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
• Bake for 10-12 minutes, until cooked through.
• Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don't overmix or you'll break down the avocado.
• Spoon the avocado topping over the salmon.
• Enjoy!

SALMON WONTONS

Steps:

• Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
• Heat oil for deep-frying over medium to medium-high heat.
• Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
• Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
• Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
• Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.

SALMON POKE-STUFFED AVOCADOS

Steps:

• Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside.
• Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
• Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.

BAKED SALMON WONTONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish lightly with cooking spray.
• Mix cream cheese, salmon, onion, jalapenos, and chili powder together in a medium bowl.
• Place a teaspoon of the salmon mixture into each wonton wrapper. Dab the edges with water, fold in corners, and pinch together. Brush tops and sides of wontons with olive oil and place into the prepared baking dish.
• Bake in the preheated oven until tops are golden brown, about 10 minutes.

SMOKED SALMON & AVOCADO

Steps:

• Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
• Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.