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1
*Note This recipe can be easily doubled or tripled if youre feeding a crowd.
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Place oven at 350 degrees F with the oven rack in the middle setting.
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In an oven safe dish, lined with aluminum foil and sprayed with Pam, lay salmon skin-side down in bottom of dish and sprinkle with salt and pepper.
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Bake for 15-20 minutes or until the thickest part of the salmon reaches 145 degrees F. Remove from oven and plate.
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5
With a fork, remove skin and flake the salmon.
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6
Remove any extraneous bones.
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Set aside.
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Turn oven heat up to 425 degrees F.
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9
In medium bowl, stir together cream cheese, green onion, garlic, ginger, cilantro, lime zest, garlic salt.
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10
When mixture is uniformly mixed together, add in flaked salmon and fold together.
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11
Remove a few wonton wrappers from package only as often as necessary so they dont dry out.
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12
Dollop 1 teaspoon of mixture into the middle of the wonton.
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13
With pastry brush, brush edges of the wonton wrapper with egg.
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14
Fold corners of wonton wrappers over the top of the salmon all meeting at the top of the mound of filling.
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15
Pinch together the remaining edges of the wrapper so the they stay closed.
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(If looking at the wontons from the top, it will make a pocket with an X shape at the top).
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17
Spray a heavy duty non-stick baking sheet with LOTS of Pam.
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Place each wonton onto the sheet, spraying the wonton with Pam.
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Spray each one to ensure they do not get brittle from the air and dry out.
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When all of the wontons are filled and assembled, place baking sheet in 425F oven for 8-10 minutes or until the edges of the wontons turn brown and crusty.
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21
Remove from oven and place on a paper towel lined plate to wick away extra grease.
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22
Devour while warm with sweet chili sauce or soy sauce.
