Salmon Wonton Soup
- Step 1
Cut 1 salmon portion into thick slices similar to sashimi. Cut the remaining portion into bite sized cubes. Brush the edges of one wonton skin with a little beaten egg and place a cube of salmon and a coriander leaf into the centre.
- Step 2
Gather up the edges to enclose and set aside on damp cloth. Repeat with remaining cubes of salmon, wonton skins and coriander.
- Step 3
Place the stock, soy, vinegar and ginger into a large saucepan and bring to the boil over a medium heat.
- Step 4
Add the vegetables to the saucepan and simmer for 1 minute. Drop the wontons into the soup and cook for 2 minutes. Remove soup from the heat and ladle into individual serving bowls. Lay several slices of the remaining salmon in the centre of each bowl. Serve immediately garnished with coriander sprigs.
- 260g Tassal Fresh Tassie Salmon, skin-off
- 20 wonton skins
- 1 egg, beaten
- 20 fresh coriander leaves
- 1.5 ltr chicken stock
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tsp ginger, grated
- 1 carrot, peeled & shredded
- 3 spring onions, sliced thinly
- ½ red capsicum, thinly sliced
- Sprigs of fresh coriander, to serve