These tacos would serve as a great appetizer for your next party. Great served warm or cold, which is what makes them perfect for any party. Crispy bits of salmon seasoned with basil, oyster and soy sauce served in a crispy fried wonton shell with a drizzle of deliciously sweet poppyseed dressing.
Salmon Wonton Tacos
Prepare the salmon in a food processor, to make your life easier.
Combine all the ingredients for the salmon into the food processor and process until fully combined.
Sauté the ground salmon in oil until fully cooked, and browned on the outside.
Using the smallest frying or sauce pan you have, fry your wonton wrappers to form the shell. I placed the wrapper flat, in the oil, then lifted one corner, folding it in half to form the shell. Flip the shell in the oil to cook both sides until brown, then turn out on a towel to cool and drain excess oil. You don't need much oil to fry them. Just enough to allow the wrapper to float and not touch the bottom of the pan when frying.
Dice all your vegetables and prepare your dressing. Make the vegetables uniform in size. Mix the ingredients for your dressing. Fill the shells with the salad greens and salmon, top with dressing or serve it on the side for dipping.