Crispy Salmon Cups
Servings: 8 | Prep: 20 min | Cook: 10 to 12 min
Recipe by Chef Patty Mastracco, idofood.com
These bite size babies are perfect for an appetizer or a light addition to a buffet spread. Prep ahead tips are below to make this recipe easy to serve at the last minute.
Instructions
Prepare the Wonton Cups
- Preheat oven to 350°F.
- Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil.
- Press into 24 mini muffin cups.
- Pressing all the way into the bottom to make a flat base.
- Bake for 10 to 12 minutes or until lightly browned.
- Let cool.
Prepare the Slaw
- In a medium bowl, stir together the sweet chili sauce, rice vinegar, sesame oil, and soy sauce.
- Add the cabbage mixture, red onion, and cilantro to the dressing.
- Toss lightly until combined.
Assemble the Salmon Cups
- Spoon equal amounts of slaw into the cooled wonton cups.
- Break the California King Salmon into pieces.
- Place the salmon pieces over the cabbage mixture.
- Sprinkle with black or white sesame seeds, if desired.
Recipe Tips
- Use smoked salmon for the best flavor.
- Lightly charred salmon also works well.
- Prepare the wonton cups several days ahead and store them in an airtight container.
- Prepare the dressed cabbage 1 to 2 hours ahead and store it in the refrigerator.
Ingredients
- 24 round potsticker or square won ton wrappers
- Vegetable oil cooking spray or vegetable oil
- 1 3/4 cups shredded 3-color deli coleslaw blend (cabbage and carrots)
- 3 tbsp. minced red onion
- 1 tbsp. chopped fresh cilantro
- 1 1/2 tbsp. each: sweet chili sauce and unseasoned rice vinegar
- 3/4 tsp. each: sesame oil and soy sauce
- 2 oz. grilled or smoked California King Salmon, skin removed and chilled
- Black or white sesame seeds (optional)
