Sesame Salmon and Wonton Soup

Sesame Salmon and Wonton Soup

  • Preparation 40 min
  • Cooking 20 min
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
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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)
  • 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
  • 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

Preparation

  • Wonton

  • Broth

  • Salmon

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.

Personal Note