Tonight was the second time in less than two weeks that we have had these Salmon Wonton Tostadas for dinner and we just can't get enough! I make salmon frequently because we all love it, but I can get in a rut of making it the same 3 ways over and over again. I was wanting to do something different and was inspired by Applebee's Asian Chicken Wonton Tacos that I had tried a few weeks ago!
Salmon Wonton Tostadas
Serves 2 adults and 2 little kiddos
- 1/2 package of Nasoya wonton wrappers
- 1 bag of coleslaw
- 1 cup + 1/2 cup Asian Toasted Sesame Dressing and Marinade (I used the Safeway store brand because it does not contain high fructose corn syrup.)
- 2 salmon fillets
- 1/4 cup finely diced red onion (optional)
- Expeller pressed coconut oil for frying wontons
- Place salmon fillets in a small glass dish and cover with 1 cup of the Asian dressing. Allow to marinate in the fridge for at least 30 minutes (longer is even better!).
- In a bowl combine coleslaw mix, red onion, and 1/2 cup of dressing. Allow to marinate in the fridge for 30 minutes as well.
- Heat coconut oil in a pan (I used my cast iron pot) over medium low heat.
- Once oil is hot add wonton wrappers 1 at a time and fry until crisp. They burn quick to really watch them and turn them a few times with metal tongs to ensure even frying. Drain on paper towels or paper bags.
- Remove salmon from marinade, preheat broiler, and broil salmon for 8-10 minutes or until desired doneness is reached.
- Once salmon is cooked you can assemble your tostadas! Place a spoonful of coleslaw on each wonton and then top each one with a few slivers of salmon. Enjoy!