NZ Woman's Weekly

Marinated salmon wonton cups

Marinated salmon wonton cups
  • Meal Type

    Seafood
  • Servings

    8+
  • Courses

    Quick lunch

Marinating the fresh salmon in lemon juice actually starts to cook the fish and infuses it with a delicious citrus flavour.

The wonton cups can be made in advance, then just whip up the salsa and assemble.

  • 250g fresh boneless salmon, finely diced
  • ¼ cup fresh lemon juice
  • 2 tbsp fresh lime juice
  • 1 tbsp finely chopped pink ginger
  • Spray oil
  • 24 wonton papers – or cut large sheets with the scissors into 10-12cm squares
  • 1 tbsp sesame oil
  • ½ tsp sea salt
  • 1 tsp black or toasted sesame seeds
  • ½ cup mayonnaise
  • 1 tsp wasabi paste
  • ¼ red onion, finely diced
  • ¼ cucumber, finely diced
  • 1 tbsp chopped coriander
  • 2 tbsp lemon oil or olive oil
  • ¼ cup seaweed

1 In a glass bowl, combine the salmon, lemon and lime juice, and pink ginger. Toss well, cover and chill for at least 6 hours or overnight, stirring once or twice.

2 Preheat the oven to 175oC. Lightly spray two mini muffin trays with oil, fold and overlap the wonton papers to fit the muffin tray holes, pressing down to make a flat base and leaving the sides high to create a nest. Spray wonton pastry lightly and bake for 8-10 minutes until golden. Leave to cool for 5 minutes before turning out. Let cool and harden before filling. Drain the lemon juice off the salmon and toss with sesame oil, salt and sesame seeds.

3 Combine mayonnaise and wasabi paste and season to taste. Combine the cucumber, onion, coriander and oil to make the salsa.

4 To assemble the wonton cups, spoon a little wasabi mayo into each one, then top with a few bits of salmon and finish with ½ tsp salsa and a few strands of seaweed. Arrange on a serving platter.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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