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David McClellan

Alaska Seafood Marketing Institute Regional Representative

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Crispy won-ton of red salmon with teriyaki sauce

Crispy won-ton of red salmon with teriyaki sauce

Course Main Course, Starters
Alaska Product Alaska Wild Salmon
Servings 4


  • 800 g sockeye wild red salmon
  • 32 won-ton skins
  • 64 basil leaves
  • 4 egg
  • For the teriyaki sauce:
  • 40 tablespoons soy sauce
  • 24 tablespoons mirin sweet rice wine
  • 16 tablespoons sake
  • 8 tablespoons sugar


  • Cut the salmon into pieces the same length as the won-ton skins and about 2 cm thick.
  • Mix the sauce ingredients and keep aside.
  • Spread the won-ton skins on the work surface, place a basil leaf on each skin and a piece of salmon on top. Roll up, seal with beaten egg and fry in plenty of hot oil.
  • Drain on absorbent paper and serve immediately accompanied by the teriyaki sauce.
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