Salmon Salad Wonton Cups with Ginger-Lime Dressing
by LaDonna Gunderson from www.ladonnarose.com
These are the best appetizers! I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love the recipe, I promise.
Yields: 2 ½ dozen
Prep time: 15 minutes
Total time: 25 minutes
Preheat the oven to 325˚F
For the Salmon Stuffing
- 2 (6-to 7-ounce) cans salmon, drained
- 30 wonton wrappers
- 1 tablespoon olive oil
- ½ cup green onion, chopped
- ½ cup red bell pepper, diced
For the Ginger-Lime Dressing
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon ginger, finely minced
- 1 teaspoon Thai garlic chili pepper
- sauce or your favorite hot sauce
- 1 teaspoon sesame oil
Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.
-Whisk together all dressing ingredients in a small bowl and stir together well. Set aside.
-Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.
To serve, spoon mixture into baked wanton cups.
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