Award-Winning Wonton Fish Tacos

For the Asian Root Vegetable Slaw:

1 Tbsp. soy sauce

1 Tbsp. low sodium soy sauce

2 pumps thickening gel

1 Tbsp. sesame oil

3 Tbsps. rice vinegar

1 Tbsp. toasted sesame seeds

½ cup water

2 packets sugar substitute with fiber

6 oz. parsnips, julienned

3 oz. carrots, julienned

3 oz. golden beets, julienned

3 oz. pea pods, julienned

3 oz. green cabbage, thinly sliced

3 oz. red cabbage, thinly sliced

3 oz. Enoki mushrooms

For the tacos:

¾ of an egg white

2 Tbsps. water

18 wonton wrappers

3 Tbsps. black sesame seeds

2 ½ Tbsps. sour cream

2 ½ Tbsps. mayonnaise

1/8 tsp. seasoned salt

¾ tsp. wasabi powder

1 tsp. horseradish

6 (4 oz.) fresh salmon filets, cut into thirds

3 lemons, for garnish

6 sprigs rosemary, for garnish

6 edible orchids, for garnish

Special equipment: 6 pieces of wood, 14 x 2 ½ x ¾”, wrapped in foil and sprayed with nonstick spray.

1. For the slaw: In a bowl mix together both soy sauces, thickening gel, sesame oil, vinegar, sesame seeds, water and sugar substitute until ingredients are mixed well. In another bowl toss together carrots, beets, pea pods, cabbage and mushrooms. Mix contents of dressing bowl with vegetables and allow to stand together and refrigerate until ready to plate.

2. For the tacos: Whisk together egg white and water. Lay out wonton wrappers on a clean, dry surface and brush each one with the egg white mixture, then sprinkle with the sesame seeds. Stand the foil wrapped pieces of wood on a baking sheet and drape 3 wonton wrappers over each one.

3. Bake wontons in a 325°F convection oven for 7 minutes. Meanwhile, make wasabi sauce: combine sour cream, mayonnaise, seasoned salt, wasabi powder and horseradish.

4. Next, bake the salmon pieces in the oven until they reach an internal temperature of 165°F.

Photo: OPRS  Recipe: Chef Patrick Young, Chef Stacy Chesney, Swan Creek Retirement Village