Starting off a meal with a pretty plate art always gets the meal off to a great start! This idea can be used for any special occasion.
The Chicken Wonton recipe from Kosher by Design has always been a very popular dish to serve as a first course. We often use this plating idea to serve them. If you are looking for a different way to serve fish, these salmon wontons are a nice change.
For this plate art we used disposable dishes.Of course you can recreate the idea using real dishes. This mini 3 section dish is a great mini dish. It can also be used for dips, mini desserts…. You can also line up three tasting dishes to get the look.
This Ramen Noodle Salad is really simple to make and has a fun crunch and tastes delicious!
You will need:
- mini 3 section dish
- white square plates
- fresh orchids (optional)
- recipe (below)
Salmon Wontons with Ramen Noodle Salad
Ingredients
Sesame Teriyaki Wontons:
- 12 Wonton Wrappers
- Canola oil for frying
- 12 ¾” salmon cubes
- Mikee Sesame Teriyaki Sauce
Salad:
- 12 oz Fresh Romaine Lettuce or Spinach Leaves
Crunch:
- 1 Tbsp Olive Oil
- 1 pkg Ramen Noodles
- ¼ cup Sesame Seeds
- ½ cup Slivered Almonds
Dressing:
- 6 Tbsp Olive Oil
- 3 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 3 Tbsp Vinegar
To Plate:
- 1 Square Plate
- 1 Small Rectangular, 3 Compartment Plastic Dish
Instructions
Sesame Teriyaki Wontons:
- Marinate salmon cubes in Sesame Teriyaki sauce for 1-2 hours.
- Place 1 salmon cube in the center of each wonton wrapper.
- Start with bringing 2 opposite corners to the center and then bring in the other 2 corners to form an envelope shape.
- Heat the oil in a large pot and fry each wonton for 2-3 min on each side.
Crunch:
- Place all ingredients in a small pot and place over medium heat till browned.
- Remove from heat when done.
Dressing:
- Mix ingredients well.
To Plate:
- Place 2 wontons on either side of the rectangular dish and fill the center with Sesame Teriyaki Sauce.
- Place dish on the top part of square plate.
- Fill remaining part of plate with salad greens.
- Add crunch and dressing right before serving.
Photography by Jolee Photography
This recipe originally appeared in Mishpacha Magazines.
Find your supplies here...
