- 1 lb. sockeye salmon
- salt + pepper to taste
- 1/2 tsp old bay seasoning
- 1/2 tsp salmon/seafood seasoning
- 1 cup green onions finely, chopped
- 1/4 cup fresh dill
- 1 tbsp chopped parsley
- 1/2 lemon squeezed
- 2 tbsp cream cheese
- Mini wonton wrappers
- 1 Egg white
Fire up your broiler and season the salmon with salt + pepper, old bay and your favorite salmon or seafood seasoning. Put the salmon in a pan and place in the broiler for about 7 to 8 minutes, or when the salmon is flaky.Step 1: The Mix
Using the best tool in your kitchen, (your hands!), gently flake off the salmon until the whole piece is flaked into your mixing bowl. Add the cream cheese, parsley, dill and green onions and squeeze in the lemon. Mix everything together evenly.Step 2: The Wontons
The wonton wrappers are best handled when they come straight out of the freezer because they won't rip as easily compared to when thawed. Take your egg white, and cover one whole side of the wonton using your fingers. Put a spoonful of your salmon mix in the center of your wonton wrapper, a little bit bigger than the size of a quarter. Pull the opposite sides of two corners together up so they meet in the center, and seal it by pressing together. Then bring up the remaining corners up to the center and seal the sides, making sure there is no air inside this 'pocket' you just created. Then grab the part where all 4 corners meet at the top, and twist clock-wise. This will also create a nice little design on the outer corners. Repeat this motion until your mix is gone.Step 3: The Frying
Grab a deep frying pan and fill it with oil up to about 2 inches deep, and put on high heat. Your oil will 'pop' a few times, indicating that it's ready for the wontons. Each wonton should take about a minute (or less) to turn golden brown -- you can flip them over to make sure the coloring is even. Keep in mind that the more wontons you put in the pan, the more you have to monitor! They burn easily -- so I would recommend putting in only about 4 at a time.
Serve hot and crispy with a sweet chili sauce, or cream cheese dip, enjoy! This recipe yields about 50 pieces.