Spicy Salmon Wonton Nachos

Ingredients

• 1 can Wild Planet Wild Pink Salmon

•  1 (8 oz) block cream cheese, softened

•  3 oz imitation crab, chopped

• 2 tbsp spicy mayo

• 2 tsp sriracha, plus more to taste

• 2 tsp light soy sauce

•  1 tsp rice vinegar

•  ½ tsp sesame oil

• ¼ cup sliced green onions

• Salt and pepper, to taste

• Wonton wrappers

• Oil, for frying

For topping: 

• Eel sauce

• Spicy mayo

•  Thinly sliced jalapeños

•  Sliced green onions

•  Sesame seeds

Directions

1. Drain the Wild Planet Wild Pink Salmon and set aside.

2. In a medium bowl, add the softened cream cheese, spicy mayo, sriracha, soy sauce, rice vinegar, sesame oil, and a little salt and pepper. Mix until smooth and well combined.

3. Gently fold in the salmon, imitation crab, and green onions. Taste and adjust the seasoning as needed.

4. Lay one wonton wrapper on a clean surface and place a spoonful of the filling in the center, leaving enough room around the edges to seal.

5. Lightly wet the edges of both wonton wrappers with water. Place the second wrapper over the filling, then gently press around the filling to remove any trapped air. Firmly press the edges together to completely seal. Repeat with the remaining filling and wrappers.

6. Heat the frying oil to 350°F. Fry the wonton nachos for about 4–5 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate or wire rack to drain.

7. Finish with eel sauce, spicy mayo, sliced jalapeños, sesame seeds, and green onions. Serve immediately.