Follow these steps for perfect results
wild sockeye salmon fillets
skinless
kosher salt
to taste
oranges
segmented
vegetable oil
for frying
egg
whisked
won ton wrappers
sesame seeds
napa cabbage
sliced
snow peas
trimmed, blanched
green onions
trimmed, thinly sliced
cilantro
coarsely chopped
avocados
sliced
Simmer salmon in salted water until just opaque (about 5 minutes).
Let salmon cool completely.
Cut ends off oranges and remove peel, segmenting the fruit.
Heat vegetable oil in a large pot to 360°F.
Whisk egg with water.
Brush won ton wrappers with egg wash, then sprinkle with sesame seeds.
Fry won ton wrappers in small batches until golden and puffy.
Drain fried won tons on paper towels and sprinkle with salt.
Toss cabbage, snow peas, oranges, green onions, and cilantro with dressing.
Divide salad among plates.
Remove skin and gray layer from cooled salmon.
Break salmon into 2-inch chunks.
Arrange salmon and avocado slices on greens.
Drizzle with remaining dressing.
Scatter cilantro leaves on top.
Serve with won ton chips.
Expert advice for the best results
Toast sesame seeds for a richer flavor.
Add a touch of ginger to the dressing for an extra kick.
Make the wonton chips ahead of time.
Everything you need to know before you start
15 minutes
Wonton chips and dressing can be made ahead.
Arrange salmon and avocado artfully on the salad, garnish with cilantro.
Serve immediately.
Offer extra dressing on the side.
Pairs well with the salmon and citrus.
Complements the nutty flavors.
Discover the story behind this recipe
Fusion dish blending Asian and Western flavors.
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