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Ming Tsai

Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
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Follow Ming Tsai's easy-to-follow wonton recipe.

Serves 4

Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. To finish, top wonton with puree and garnish with parsley leaves.
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