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Sesame Salmon and Wonton Soup
Sesame Salmon and Wonton Soup
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Sesame Salmon and Wonton Soup

Preparation
40 MIN
Cooking
20 MIN
Servings
4
Freezes
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Ingredients

Wonton

Broth

Salmon

Preparation

Wonton

  1. In a food processor, finely chop the mushrooms. Add the veal, oyster sauce and sambal oelek. Pulse until smooth.
  2. 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.
  3. 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

  1. 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

  1. 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.
  2. 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

The wonton and broth freeze well, separately.

To keep the broth clear, cook the dumplings separately in a pot of salted boiling water.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.