Food & Wine Recipes

Wine Inspired Recipes

Crispy Wonton Salmon over Cabbage Slaw

Prep time: 20 minutes.
Cook time: about 20 to 30 minutes total.

12 square wonton wrappers
Olive oil cooking spray
1/4 cup honey
3 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
3 tablespoons Mirassou Moscato
2 tablespoons rice vinegar (not seasoned)
1 tablespoon each: soy sauce and sesame oil
4 cups thinly sliced purple cabbage
1/4 cup each: shredded carrot, julienned red bell pepper, sliced green onions and fresh cilantro leaves
4 salmon fillets (about 1 1/2 lbs.)

Preheat oven to 400°F. Cut wonton wrappers into 1/4-inch strips and spray well with cooking spray. Toss and spray again; spread in a single layer on a baking sheet. Bake for 7 to 10 minutes or until lightly browned, tossing once or twice to cook evenly. Stir together honey, chili garlic sauce and ginger in a small bowl. Place 1 1/2 tablespoons of mixture into a medium bowl and stir in Moscato, rice vinegar, soy sauce and sesame oil. Add vegetables and toss well to coat; set aside. Place salmon on an oiled baking sheet and spoon reserved chili garlic mixture over the top of each fillet. Coarsely crumble wonton strips and pile over salmon, reserving a handful of whole strips for garnishing, if desired. Bake for 10 to 20 minutes depending on the thickness of the salmon. Spoon slaw onto 4 plates and top each with a salmon fillet and wonton strips.

Makes 4 servings.

Make ahead tip:

Wonton strips, chili garlic mixture, dressing and vegetables may all be prepared in advance for speedy assembly of this dish

Pairing Suggestion: Pairs with Mirassou® California Moscato.

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