SALMON WONTONS
Yet another recipe for my current OCD object, canned salmon. Found this at Yankee magazine, where it's got "1st Prize 1998" in the title. First prize of what, it doesn't say. Hmmm
Provided by Pinay0618
Categories Very Low Carbs
Time 1h
Yield 30 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 10.3, Fat 0.3, Cholesterol 3.7, Sodium 56.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.6
WALNUT-CRUSTED SALMON BITES WITH APRICOT GINGER DIPPING SAUCE
Salmon is my favorite fish! This is a wonderful appetizer to serve at a dinner party or just to impress someone special.
Provided by southern chef in lo
Categories Fruit
Time 19m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Coat a baking sheet with non-stick cooking spray.
- Whisk together jam and vinegar; set aside. In a blender or food processor, combine walnuts, bread crumbs and cilantro. Process a few turns until blended but still a coarse texture.
- Brush salmon pieces with the jam mixture. Coat evenly with the walnut bread crumb mixture. Place on prepared sheet and bake for 12 minutes. Serve with Apricot Ginger Dipping Sauce.
- DIRECTIONS FOR SAUCE: In a small bowl, whisk together all ingredients. Serve with crispy salmon bites.
Nutrition Facts : Calories 265.3, Fat 10.6, SaturatedFat 0.9, Cholesterol 29.6, Sodium 213.2, Carbohydrate 28.4, Fiber 1.6, Sugar 11.9, Protein 16.4
WON TON DIPPING SAUCE
Great sauce for dipping wonton or spring rolls. I like to use sesame seed oil instead of vegetable oil.
Provided by Alia55
Categories Low Cholesterol
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
- Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
- In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
- Taste the mixture, adjust to taste.
- Mix, then add the mixture from the skillet.
- Serve warm or at room temperature with freshly steamed or fried won tons.
Nutrition Facts : Calories 364.9, Fat 24.5, SaturatedFat 3.2, Sodium 3585.4, Carbohydrate 31.4, Fiber 2.2, Sugar 22.6, Protein 8
GINGER SAUCE FOR SALMON
A tasty sauce to serve over cooked salmon fillets. Cook salmon your favorite way, grilled, poached, broiled, etc. Might work with chicken breasts or pork chops also,
Provided by Outta Here
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.
- Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.
- Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.
- Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.
- Spoon over cooked salmon fillets.
SALMON WON TONS WITH GINGER & RED VINEGAR DIPPING SAUCE
An entrée dish with which to celebrate the beginning of the Chinese Year of the Dog. The won tons can be prepared ahead, to the end of step three. This recipe is from the February 2006 issue of the Australian 'Family Circle'. The dog is the eleventh sign in the Chinese zodiac and is symbolic of loyalty and protection against evil.
Provided by bluemoon downunder
Categories Onions
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the dipping sauce, place the ginger in a small heatproof bowl, cover with boiling water and leave to soften for 1 minute, drain well and place in a small serving bowl along with the vinegar and sugar. Stir to dissolve the sugar, then set aside.
- Dissolve the cornflour in 2 teaspoons cold water, stirring to form a paste.
- Cut the salmon into 1cm-wide strips (just under 1/2-inch strips) that are 6cm in length (about 2 1/2 inch). Place a salmon piece on each won ton wrapper and top with a couple of slices of green shallot. Season with a little salt and freshly ground black pepper. Brush around the edges of the won tons with some of the cornflour mixture. Fold each of the won tons over to enclose the salmon, forming a small rectangle. Press to seal the edges, pressing out any air as you do do so. The won tons can be stored in the fridge at this stage until you are ready to cook them.
- One third fill a wok with the oil over a high heat and once the surface starts to shimmer add half the won tons and cook for about 30 seconds or until dark golden and crispy. Drain on paper towels while cooking the remaining won tons.
- Garnish with herbs and serve immediately with the red vinegar dipping sauce.
Nutrition Facts : Calories 148.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 25.2, Sodium 176.2, Carbohydrate 17.3, Fiber 0.6, Sugar 0.6, Protein 13
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