Sesame Salmon and Wonton Soup

Preparation

40 Min

Cooking time

20 Min

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.

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.

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.

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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