Ingredients
- 1 24 oz Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Atlantic Salmon
- 1 12 ounce package wonton wrappers 12
- 1 ½ cups vegetable oil for frying wontons
- 1 cup chopped mango
- ¼ cup chopped white onion
- ½ cup fresh chopped pineapple
- 1 tablespoon sweet orange marmalade
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- 1 tablespoon sweet Mirin rice vinegar
- 1 teaspoon fresh grated ginger
- 1 tablespoon fine chopped jalapeño add more for more heat to taste
- 1 teaspoon chopped cilantro more for garnish
- ½ cup queso blanco with jalapeños
Instructions
- Heat Grill following the Cedar Bay Grilling Company instructions found on the back of the package
- Open Cedar Bay Grilling Planked Salmon product. Drain. Place planked salmon directly on the hot grill and cook for 18 minutes.
- While salmon is cooking, Heat oil in a large sauce pan and cook 12 individual wonton sheets until crispy and browned (about 2 minutes). turn them several times to prevent over cooking. Drain on paper towel. Set aside until ready to plate
- Salsa: In a medium mixing bowl combine mango, pineapple, onion, orange marmalade, lemon juice, orange juice, mirin vinegar, ginger, jalapeño, and cilantro. Stir to combine. Set aside until ready to plate
- Remove cooked salmon from grill. Using a fork, flake salmon into large pieces
- Build Nachos
- Lay a cooked wonton on plate. Add a teaspoon of salsa. Add flaked salmon and top with a little more salsa. Crumble queso blanco over the top and season with Furikaki rice seasoning or toasted sesame seeds
Notes
1. I used a cookie sheet to transport the planked salmon to the grill to keep drips at a minimum
2. Be sure to check on the salmon from time to time to keep from having any flair ups. I didn't have issues with flair ups but checked the hot grill several times just to be sure.
By Rebecka Evans