Salmon Wonton Tostadas
- Total time
- 40 min
- Serves
- 4
- Cuisine
- Japanese
Ingredients
- 10-12 wonton wrappers
- avocado oil spray
- ¼ cup capers (pat dried very well)
- Olive oil (enough to cover the capers + more for topping)
- 1½ tbsp toasted sesame seeds
- 1-2 chiles de arbol (seeded)
- ½-1 tsp msg powder
- 2 tbsp fresh chives (+ more for topping)
- 1 tbsp fresh dill (+ more for topping)
- ½ cup Japanese mayo
- 1 lemon (zest and a tiny squeeze of the juice)
- 8 oz sushi grade salmon
Steps
- 1
Preheat your oven to 350℉.
- 2
Make an "X" in the middle of the wrappers so they don't puff up when baking. Place on a baking sheet that is covered in foil and spray the tops of your wrappers with avocado oil spray. Bake for 8-12 minutes, until golden.
- 3
While that bakes, add the dried capers to a small pan and coat in olive oil. Fry until they look almost black. Let rest on paper towels.
- 4
In a mortar and pestle or a small food processor, pulverize the sesame seeds, chile de arbol and msg. Add the capers and continue pulverizing, but make sure they don't become too powdery.
- 5
Add the fresh chives and dill to this mixture and stir.
- 6
Add your mayo to a bowl and mix in the herb mixture and a splash of the lemon juice, adjusting to taste.
- 7
Slice your salmon into thin slices. Add a piece of parchment paper on top and use a roller pin to thin it out. Use one of the wonton tostadas to cut the salmon into the right size squares.
- 8
Spread the mayo onto the tostadas, Add the salmon, lemon zest (don't skip! you need the brightness), more dill and chives, olive oil and a TOUCH of flaky salt (optional).
Source: foodmymuse.com·Own this recipe or photo? Request removal