SPICY SALMON RANGOON WONTON BITES
These are such wonderful little treats. This was a experiment in the kitchen due to wanting something a bit different that had a nice twist to it. The flavors blend very well together and paired with the dipping sauce only makes them even better. So easy to make just takes a bit of time to roll them all. Hope you will enjoy them as much as we have.
Provided by Teresa Horn @Teresa_Horn
Categories Fish
Number Of Ingredients 16
Steps:
- Place the 2 blocks of cream cheese in to a medium size bowl and let come to room temperature. It needs to be very soft so you can mix it easily.
- Open the two cans of salmon and drain very well. Add to the softened cream cheese. Add the seasonings and mix very well. Taste so you can adjust the seasonings to your liking.
- Hint* If using Chinese pepper be careful cause it will make these very spicy. You will add it if desired after you have mixed the rest of the ingredients together very well. For those who love spicy like we do this is a wonderful addition.
- Cover bowl and place in your fridge for at least 6 hours up to overnight so the flavors will meld together.
- Gently separate the wonton wrappers. Working with one at a time place it in front of you. Wet the tip of your finger with water and go down each edge of the wonton wrapper and then put one teaspoon of filling closest to the point near you. Wrap as you would when making a eggroll.
- Place each of the wrapped bites on a cutting board side by side. This will make the frying process go smoother. Continue to make the bites till you have used either all the filling or wonton wrappers.
- Once are all wrapped heat up the oil in your deep fryer to at least 350. Slowly adding them in to the oil cook no more than 7 at a time.
- Once a nice golden brown remove them from the fryer onto a plate with paper towels to drain them.
- Hope you enjoy them as much as we have they turned out amazing. ;)
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SPICY SALMON POKE TACO
These Spicy Salmon Poke Taco will definitely take your next Taco Tuesday tradition to a whole new level! Poke will be the next viral hit in the food industry and these decadent tacos will be the greatest hit!
Provided by Amy T.
Categories Asian
Time 50m
Yield 8 Tacos, 8 serving(s)
Number Of Ingredients 18
Steps:
- To prepare the Spicy Salmon Poke:.
- In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.
- To Prepare the Poke Taco:.
- In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the "taco" shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
- In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
- To prepare the spicy Mayo:.
- In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
- To Assemble:.
- Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!
Nutrition Facts : Calories 274.6, Fat 20.6, SaturatedFat 2.8, Cholesterol 35.3, Sodium 475.3, Carbohydrate 8.8, Fiber 2.6, Sugar 0.7, Protein 14.3
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