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Oven Fried Salmon Wontons
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Posted By: Megan Pence
Posted In: Saltwater Fish
Page Views: 268 views
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Course: appetizers
Posted In: Saltwater Fish
Page Views: 268 views
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Course: appetizers
PrintIngredients
~ 25 Wonton Wrappers
~ 4 oz. Cream Cheese (Used Philadelphia)
~ 1 Tbsp Green Onion, chopped
~ ½ tsp. Garlic, minced
~ ¼ tsp Salt
~ ¼ tsp Pepper
~ ½ tsp. Ginger Root
~ 2 Tbsp. Cilantro, minced
~ ½ tsp. Lime Zest
~ ¼ tsp. Garlic Salt
~ 8 oz. Salmon filet, baked and flaked
~ 1 whisked egg for wash
~ Non-Stick Cooking Spray (Pam)
~ 4 oz. Cream Cheese (Used Philadelphia)
~ 1 Tbsp Green Onion, chopped
~ ½ tsp. Garlic, minced
~ ¼ tsp Salt
~ ¼ tsp Pepper
~ ½ tsp. Ginger Root
~ 2 Tbsp. Cilantro, minced
~ ½ tsp. Lime Zest
~ ¼ tsp. Garlic Salt
~ 8 oz. Salmon filet, baked and flaked
~ 1 whisked egg for wash
~ Non-Stick Cooking Spray (Pam)
Directions
Place oven at 350 degrees with the oven rack in the middle setting. In an oven safe dish, lined with aluminum foil and sprayed with Pam, lay salmon skin-side down in bottom of dish and sprinkle with salt and pepper. Bake for 15-20 minutes or until the thickest part of the salmon reaches 145 degrees.
Remove from oven and plate. With fork, remove skin and flake salmon. Remove and extraneous bones. Set aside.
Turn oven heat up to 425 degrees.
In medium bowl, stir together cream cheese, green onion, garlic, ginger, cilantro, lime zest, garlic salt. When mixture is uniformly mixed together, add in flaked salmon and fold in.
Remove wonton wrappers from package only as often as necessary so they don’t dry out. Dollop 1 teaspoon of mixture into the middle of the wonton. With pastry brush, brush edges of the wonton wrapper with egg. Fold corners of wonton wrappers over the top of the salmon all meeting at the top of the mound. Pinch together the remaining edges of the wrappers so the they stay closed. (If looking at the wontons from the top, it will make a pocket with an “X” shape at the top).
Spray a heavy duty non-stick baking sheet with LOTS of Pam. Place each wonton onto the sheet, spraying the wonton next with Pam. Spray each one to ensure they do not get brittle from the air and dry out.
When all complete, place in 425 oven for 8-10 minutes or until the edges of the wontons turn brown and crusty.
Remove and place on paper towel lined plate to wick away extra grease.
Devour while warm with sweet chili sauce or soy sauce.
Remove from oven and plate. With fork, remove skin and flake salmon. Remove and extraneous bones. Set aside.
Turn oven heat up to 425 degrees.
In medium bowl, stir together cream cheese, green onion, garlic, ginger, cilantro, lime zest, garlic salt. When mixture is uniformly mixed together, add in flaked salmon and fold in.
Remove wonton wrappers from package only as often as necessary so they don’t dry out. Dollop 1 teaspoon of mixture into the middle of the wonton. With pastry brush, brush edges of the wonton wrapper with egg. Fold corners of wonton wrappers over the top of the salmon all meeting at the top of the mound. Pinch together the remaining edges of the wrappers so the they stay closed. (If looking at the wontons from the top, it will make a pocket with an “X” shape at the top).
Spray a heavy duty non-stick baking sheet with LOTS of Pam. Place each wonton onto the sheet, spraying the wonton next with Pam. Spray each one to ensure they do not get brittle from the air and dry out.
When all complete, place in 425 oven for 8-10 minutes or until the edges of the wontons turn brown and crusty.
Remove and place on paper towel lined plate to wick away extra grease.
Devour while warm with sweet chili sauce or soy sauce.