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….
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.
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