Salmon Wonton Cups
Behold: the perfect recipe for entertaining your party guests. Sorry — did we just say “entertaining”? We meant “impressing.”
2, 3 oz. pouches Blue Harbor Fish Co. ® Wild Pink Salmon
24 wonton wrappers
2 Tbsp. vegetable oil
1 Tbsp. mayonnaise
1 tsp. wasabi paste
1 cup pea shoots or finely shredded lettuce
½ cup shredded red cabbage, cut in 1-½ inch pieces
½ cup small diced cucumber
24 thinly sliced radish slices (about 3 radishes)
¼ cup carrot slivers
24 mint leaves
- Preheat oven to 425°F. Brush wonton wrappers with oil and place over inverted mini muffin tins. Bake for 5 minutes or until crispy. Cool on rack.
- Mix mayonnaise and wasabi paste in a small bowl. Add salmon and combine well.
- Place ~1 Tbsp. pea shoots in each wonton cup. Top with ½ Tbsp. cabbage, a few carrot slivers, 1 radish slice and 1 mint leaf. Top with ~1 Tbsp. salmon and sprinkle a few black sesame seeds if desired.