Sesame Wonton Triangles With Smoked Salmon And Wasabi Recipes

SESAME SALMON WITH WASABI MAYO

Sesame Salmon with Wasabi Mayo image

I created this recipe to mimic the flavors of sushi. It's remarkably simple and turns out well every time. -Carolyn Ketchum, Wakefield, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, melted
3 tablespoons sesame oil, divided
1 salmon fillet (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon prepared wasabi
4 green onions, chopped
2 tablespoons sesame seeds, toasted

Steps:

Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

Nutrition Facts : Calories 439 calories, Fat 36g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 302mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

SMOKED SALMON MOUSSE LOLLIPOPS WITH WASABI CREME FRAICHE AND BAKED WONTON FLAKES

Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes image

Provided by Herb Mesa

Categories appetizer

Time 8h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 (8-ounce) salmon fillet (about 1 large fillet)
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
8 wonton skins, cut crosswise into triangles
16 ounces Neufchatel cream cheese
1 package powdered gelatin
1 bunch scallions, chopped
8 ounces smoked salmon
3 tablespoons wasabi powder
6 ounces creme fraiche
Aluminum foil
Wooden skewers

Steps:

Preheat the oven 375 degrees F.
Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.
On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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