Salmon Tartare Wonton Cups

 


12-15 oz sushi grade tuna, skin removed

3 scallions, chopped 

½ avocado; peeled and seeded

Non-stick cooking spray

12 wonton wrappers                                                                                                                        2 tablespoons toasted sesame seeds                                                                                                         


Dressing:

4 tablespoons soy sauce

1 tablespoon grated ginger

1 tablespoon Sesame oil

1 lime zest and juice

1 tablespoon honey


Place salmon in the freezer for 15 minutes to make slicing easier.

Remove salmon from the freezer and cut off any brown meat.  Cut into ¼ inch cubes.  


Add all the dressing ingredients into a bowl and whisk to combine OR  add ingredients to a mason jar with a lid and shake to combine.


Dice avocado the same size as the salmon cubes.  Add the avocado, salmon, scallions and dressing into a medium sized mixing bowl and gently mix to combine.  Cover and marinate for 20-30 minutes.


While the salmon is marinating, Preheat the oven to 375 degrees.

Lightly spray each cup of a muffin tin with cooking spray.  Gently press wonton wrappers into each cup so that the wrapper takes its shape. Lightly spray the wontons wrappers with the  spray and bake for 8-10 minutes or until brown and crispy.


Scoop a tablespoon of the salmon mixture into the wonton.  Garnish with toasted sesame seeds.  Serve immediately


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