Ingredients
- 6 heads garlic, roasted
- 1/2 cup picked parsley leaves, plus sprigs for garnish
- 1 tablespoon Wanjashan organic soy sauce
- juice of 1 lime
- 1/8 cup extra virgin olive oil
- 1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)
- 8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside
- Kosher salt and freshly ground black pepper to taste
- Canola oil
Preparation
Step 1
Directions
With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil.
Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil.
Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare.
Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process.
To finish, top wonton with puree and garnish with parsley leaves.