Salmon And Avocado Stuffed Wonton Recipes

BAKED SALMON WONTONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish lightly with cooking spray.
• Mix cream cheese, salmon, onion, jalapenos, and chili powder together in a medium bowl.
• Place a teaspoon of the salmon mixture into each wonton wrapper. Dab the edges with water, fold in corners, and pinch together. Brush tops and sides of wontons with olive oil and place into the prepared baking dish.
• Bake in the preheated oven until tops are golden brown, about 10 minutes.

SALMON POKE-STUFFED AVOCADOS

Steps:

• Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside.
• Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
• Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.

SALMON AND AVOCADO STUFFED WONTON

Steps:

• Preheat oven to 325 and grease a mini muffin pan.
• While oven is heating, peel apart wonton wrappers. Place the wonton wrappers into the greased mini muffin pan, making little cups.
• When oven has heated, bake the wonton wrappers for about four minutes. (They can burn easily, so keep an eye on them while they're baking and pull them out if they get too dark).
• While wonton cups are cooling, mix salmon, cream cheese, avocado, and lemon in a small mixing bowl.
• Spoon mixture into baked wonton cups and serve.