Recipe Finds : Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

This recipe looked so good on Ming's show. But I thought I would get it out for others to try. If you try it before I do, let me know.


Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Episode 701: Wonton Wrapper/Parsley

Serves 4


Ingredients
All ingredients A-Z

6 heads garlic, roasted

1/2 cup picked parsley leaves, plus sprigs for garnish

1 tablespoon Wanjashan organic soy sauce

juice of 1 lime

1/8 cup extra virgin olive oil

1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)

8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside

Kosher salt and freshly ground black pepper to taste

Canola oil


Directions

With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil. Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil. Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare. Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process. To finish, top wonton with puree and garnish with parsley leaves.

Recipe Finds : Parsley Wontons with Soy-Vinegar Sauce

In this show I learned from Ming Tsai to crush the parsley. I will try this recipe soon. If you try i before me let me know,

Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Episode 701: Wonton Wrapper/Parsley
Ingredients
All ingredients A-Z



1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish


Directions

In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve

Restaurant Finds : Good noodle and dumbling fare

My wife went here with her pals and really liked this place and the dumplings. She then brought back some of the different Chinese or Asian buffets if you have tried them). Supposedly Iron Chef Morimoto ate here one and it true (it was on their ads) then that just adds to the goodness of their dumplings. Can't say much as she was there one and I sampled those dumplings but I would give it try to find out more . You betcha!