I’m 30 today! I’m not scared of being 30. It is just another year, right? When I was younger, I would imagined what I would be like when I am 30. Married? Kids? Career? Now I am actually 30, I truly understand life is precious. All I want is to be happy, be around with people I love, and stay healthy.
Also, my blog turned 5 last Saturday too! I really didn’t expect to be blogging for such a long time. I have learned so much. It is a continuous learning process. There is always something that I have never tried and seen. It is fun to create and test recipes. And I really love that I have this great platform to share my recipes and stories. The best part of blogging is to be connected with readers. It makes me very happy to receive messages from readers that they tried the recipes and they love it! That keeps me going and wanting to do better. Thank you all for your love!
Originally, I wanted to post a cupcake recipe for this double celebration. But the cupcakes didn’t come out the way I wanted. I will need to do a retry to ensure the outcome. Oh well, failure happens. I am a perfectionist. “Not perfect” is not something I deal with lightly. However after many failed dinners and desserts, I have learned that this is just part of the process. All is good. I can try again and do better next time. 🙂 Even though the cupcakes still need a little adjustment, I did a few practice shots with one. Enjoy the tease for now. The recipe should be coming in about 2 weeks (hopefully).
For now, we will celebrate with these mini wonton cups. Creamy, savory, and crispy all in one bite (maybe two bites)! The salmon was lightly tossed with ponzu. Add some creamy avocado. Put in crispy wonton cups. Drizzle with lemon mayo and lemon juice. Top with fish roes and micro greens. Very easy, cute and fun! I will definitely serve these in the next dinner party. Hope you will like them!
Mini Salmon Wonton Cups
9 mini cups
– 9 wonton wrappers
– 2 tablespoons Japanese or regular mayonnaise
– ½ teaspoon fresh lemon juice
– 3 ounces sushi-grade salmon (cut into ½-inch cubes)
– 2 tablespoons ponzu
– ½ avocado
– 2 teaspoons fish roes (optional)
– micro greens (optional)
– 2 – 3 lemon wedges
- Preheat the oven to 325˚F (165˚C).
- Lightly brush the wonton wrappers with oil. In a mini-muffin pan, gently press each wrapper into the tin and create a cup shape. Bake in the oven until browned and crisp, about 10 – 12 minutes. Remove from oven and let them cool to room temperature.
- In a medium bowl, mix the salmon cubes with ponzu. Cover with plastic wrap and keep refrigerated for 10 minutes.
- In a small bowl, combine the mayo and lemon juice.
- Cut the avocado in ½-inch cubes. Season with salt. Roughly mix with the salmon cubes.
- To assembly, add the salmon avocado mixture into each cup. Dollop with a few drops of lemon mayonnaise. Decorate with fish roes and micro greens if using. Squeeze a few drops of lemon juice over each cup. Serve.
- Ponzu sauce can be easily found in supermarket or make your own using Just One Cookbook’s recipe.
- Raw fish can’t be sitting at room temperature for long. Enjoy them as soon as possible.