Sesame Salmon and Wonton Soup

Preparation

40 Mins

Cooking time

20 Mins

Serving

Nut Free

Lactose Free

Egg Free

Dairy Free

Ingredients

Wonton

3 white mushrooms, coarsely chopped
1/2 lb (225 g) lean ground veal
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) sambal oelek
36 wonton wrappers, thawed (about 1/2 a 454 g box)

Salmon

10 1/2 oz (300 g) salmon fillet, with or without the skin, cut into 4 pieces
1 tbsp sesame seeds
2 tbsp (30 ml) olive oil

Broth

1 medium red onion, chopped
2 cloves garlic, thinly chopped
1 tbsp (15 ml) fresh ginger, peeled and thinly sliced
2 tbsp (30 ml) olive oil
4 cups (1 litre) chicken broth
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
1/2 tsp (2.5 ml) sambal oelek
4 oz (115 g) fresh snap peas, sliced
Cilantro leaves
Salt and pepper

Preparation

Wonton

In a food processor, finely chop the mushrooms. Add the veal, oyster sauce and sambal oelek. Pulse until smooth.
Place about 1 tsp of filling on each wonton wrapper. Moisten the edges of the wrapper with water and fold up to form a bundle, pinching the dough to seal. This recipe makes about 36 dumplings. Keep 12 dumplings for the recipe. Freeze the remaining dumplings on a plate lined with parchment paper. Once frozen, keep them in a freezer bag for another recipe. Will keep frozen for up to three months.
In a pot of salted boiling water, cook the wontons for 3 to
4 minutes or until al dente. Drain. Transfer to a lightly oiled baking sheet.

Salmon

Meanwhile, sprinkle the salmon with the sesame seeds. In a non-stick skillet, brown the salmon in the oil for about 2 minutes on each side or until the desired doneness. Season with salt and pepper
Pour the broth into bowls. Add 3 wontons per bowl. Place a piece of salmon in the centre of each bowl. Garnish with cilantro leaves.

Broth

In a saucepan over medium heat, brown the onion, garlic and ginger in the oil. Add the broth, soy sauce, sesame oil and sambal oelek. Bring to a boil. Add the snap peas and cook for about 3 minutes or until al dente. Adjust the seasoning.

Note From RICARDO
The wonton and broth freeze well, separately. To keep the broth clear, cook the dumplings separately in a pot of salted boiling water. Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

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RICARDO
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