Follow Ming Tsai's easy-to-follow wonton recipe.


  • 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


  • 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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