Salmon Salad Wonton Cups with Ginger-Lime Dressing

by LaDonna Gunderson from www.ladonnarose.com

These are the best appetizers! I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love the recipe, I promise.

Yields: 2 ½ dozen

Prep time: 15 minutes

Total time: 25 minutes

Preheat the oven to 325˚F

Ingredients:

For the Salmon Stuffing

• 2 (6-to 7-ounce) cans salmon, drained
• 30 wonton wrappers
• 1 tablespoon olive oil
• ½ cup green onion, chopped
• ½ cup red bell pepper, diced

For the Ginger-Lime Dressing

• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ginger, finely minced
• 1 teaspoon Thai garlic chili pepper
• sauce or your favorite hot sauce
• 1 teaspoon sesame oil

The Wontons

Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.

The Dressing

-Whisk together all dressing ingredients in a small bowl and stir together well. Set aside.

-Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.

To serve, spoon mixture into baked wanton cups.