Crispy Salmon Cups

These bite size babies are perfect for an appetizer, or a light addition to a buffet spread. Prep ahead tips are below to make this recipe easy to serve at the last minute

Prep time: 20 minutes  

Cook time: 10 to 12 minutes

24 round potsticker or square won ton wrappers

Vegetable oil cooking spray or vegetable oil

1 3/4 cups shredded 3-color deli coleslaw blend (cabbage and carrots)

3 tbsp. minced red onion

1 tbsp. chopped fresh cilantro

1 1/2 tbsp. each: sweet chili Sauce and unseasoned rice vinegar

3/4 tsp. each: sesame oil and soy sauce

2 oz. gilled or smoked California King Salmon, skin removed and chilled

Black or white sesame seeds (optional)

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 24 mini muffin cups, pressing all the way into the bottom to make a flat base. Bake for 10 to 12 minutes or until lightly browned; let cool.

Stir together chili sauce, vinegar, sesame oil and soy sauce in a medium bowl.  Add cabbage mixture, onion and cilantro and toss lightly. Spoon equal amounts into won ton cups. Break salmon into pieces and place over cabbage mixture; sprinkle with sesame seeds, if you like. Makes 8 servings.

Recipe tips:

·       Smoking the salmon will give you the best flavor, but using lightly charred salmon works well too.

·       The won ton cups can be prepared several days ahead and stored in an airtight container until you’re ready to assemble.

·       The dressed cabbage may also be prepared an hour or 2 ahead and stored in the refrigerator.