Thai Salmon Rangoon

Appetizers, Food, Recipes, Sides | November 30, 2017 | By

Before I moved to Maine, I had never tried a crab rangoon at an Asian restaurant, can you believe it?! I’m pretty sure I initially got a few strange looks when I said I’ve never had one…I think maybe they just aren’t a thing in Nova Scotia, where I grew up?

They are pretty yummy — cream cheese, chives, and crab meat (probably? Ha!) and then folded up and fried. Of course crab rangoon are going to be good!

However, the small amount of seafood you might get from this type of appetizer isn’t really quite enough to count towards the two or more servings of fish and seafood per week that is recommended.

So, I came up with Thai Salmon Rangoon!

I love the convenience and ease of prep of canned and pre-cooked packaged fish like tuna and salmon. I chose salmon in this recipe because I love the way salmon lends itself so well to so many different flavor combinations. It’s good with curry spices, maple syrup, chipotle, Dijon mustard, citrus and herbs…heck it’s good cooked with just a little salt and pepper!

These baked Thai Salmon Rangoon are easy and IMO pretty fun to make! They are a great addition to a party or game day spread, pack a punch of flavor and you add a little omega-3 rich seafood to your week! Win-win-win (win? how many wins is that?).

Check them out, make them yourself, and let me know what you think!

Thai Salmon Rangoon
Course: Appetizer, Snack
Ingredients
  • 1 package wonton wrappers
  • 5oz pouch salmon
  • 1/2 tsp garlic powder
  • 3/4 tsp ground ginger
  • 2 tbsp lime juice
  • 1/4 tsp sesame oil
  • 1 green onion, chopped
  • 2 tbsp mayonnaise
  • 1/2 tsp sriracha
  • 2 tbsp oil for brushing
Instructions
  1. Preheat oven to 425F. 

    Lightly brush a baking sheet with oil. 

  2. Mix salmon, garlic powder, ginger, lime juice, sesame oil, onion, mayonnaise and sriracha. 

  3. Fill a small dish with water. You will need this when folding up the wontons; it will help seal them shut.

  4. Fill each wonton with ~1-2 teaspoons of salmon filling. Using your finger, spread water along the edge of the wonton wrapper, then fold the wrapper in half, pressing the edges together to seal them. Fold in two of the corners towards the middle. Put them folded side down on the greased cookie sheet. Repeat until all of the salmon mixture is used up.

  5. Brush the tops of the filled wontons with oil and bake for 12-15 minutes, flipping them halfway through. 

  6. Cool slightly and serve with dip of choice. You can make a simple dip with mayonnaise, plain yogurt, sriracha, a squeeze of lime! 

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