to try a different recipe
from one of my cookbooks.
Recipe of the Week:
Salmon Salad Wonton cups with Ginger-Lime Dressing
Page 78 of Salmon, Desserts & Friends
Makes 2 ½ dozen
These are the best appetizers. I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love this recipe.
30 wonton wrappers
1 tablespoon olive oil
2 (6-to 7-ounce) cans salmon, drained
½ cup green onion, chopped
½ cup red bell pepper, diced
For the ginger-lime dressing
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon ginger, finely minced
1 teaspoon Thai garlic chili pepper sauce or your favorite hot sauce
1 teaspoon sesame oil
Preheat the oven to 325˚F.
Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.
Whisk together all dressing ingredients in a small bowl and stir together well.
Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.
To serve, spoon mixture into baked wonton cups.