Description
These Salmon Wontons are a delightful fusion appetizer featuring crispy baked wonton wrappers topped with a fresh, zesty salmon mixture and creamy avocado cilantro mayo. Blending Asian-inspired flavors like tamari, sesame oil, and Serrano chilis with refreshing cucumber and micro arugula, this recipe balances texture and brightness for a perfect party bite or light meal.
Ingredients
Scale
Salmon Mixture
- 8 oz sushi-grade salmon, cubed
- 2 tsp sesame oil
- 1/4 cup scallions, chopped
- 2 tsp tamari
- 2 tbsp sesame seeds, toasted
Wonton Wrapper Base
- 10 wonton wrappers
- Avocado oil spray
Pickled Onion and Serrano
- 1/4 red onion, thinly sliced (mandolined)
- 2 serranos, thinly sliced
- 3 tbsp rice vinegar
- 1/2 lemon, juiced
- 1 tsp cane sugar
- 1/2 tsp salt
Avocado Cilantro Mayo
- 2 avocados
- 1/4 cup Japanese mayo (Kewpie)
- 1/3 cup cilantro
- 1 lime, juiced
- Salt, to taste
- Water, as needed for blending
Additional Toppings
- 1 cucumber, thinly sliced
- Micro arugula, for topping
Instructions
- Prepare Wonton Wrappers: Spray a baking sheet with avocado oil. Using a knife, cut a small ‘x’ shape in the center of each wonton wrapper to prevent puffing during baking. Arrange the wrappers on the baking sheet and spray the tops lightly with avocado oil. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until they turn golden and crispy.
- Make Pickled Onion and Serrano: In a bowl, combine the thinly sliced red onion, Serrano peppers, cane sugar, salt, juice of half a lemon, and rice vinegar. Mix well and let this pickling mix sit for at least 30 minutes, allowing flavors to meld and mellow out.
- Prepare Avocado Cilantro Mayo: In a blender, combine peeled and pitted avocados, Japanese mayo, fresh cilantro, lime juice, and a pinch of salt. Blend until smooth. If the mixture is too thick to blend properly, add water one tablespoon at a time until desired creamy consistency is achieved.
- Mix Salmon Filling: Cube the sushi-grade salmon and place in a bowl. Add chopped scallions, toasted sesame seeds, sesame oil, and tamari. Toss gently to combine. Then fold in a portion of the pickled onion and Serrano slices along with some of the pickling liquid to add flavor and moisture.
- Assemble Salmon Wontons: On each baked wonton wrapper, layer a few cucumber slices first, then a spoonful of the avocado cilantro mayo. Add a generous portion of the salmon mixture on top. Garnish with micro arugula for a fresh, peppery finish. Serve immediately to enjoy the crisp texture.
Notes
- Use sushi-grade salmon to ensure safety and quality since the fish is served raw.
- To toast sesame seeds, heat them in a dry skillet over medium heat until fragrant and golden, about 2-3 minutes, stirring frequently.
- The avocado mayo can be adjusted in consistency with water to suit your preference for spreading or dipping.
- For a gluten-free version, ensure tamari is gluten-free and use gluten-free wonton wrappers or substitute with rice paper.
- Prepare pickled onion and Serrano mixture a few hours ahead to enhance flavor depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion, Asian-inspired
Keywords: salmon wontons, baked wontons, seafood appetizer, Asian fusion, avocado cilantro mayo, crispy wonton tostadas
