Sea Cuisine
Citrus Herb Salmon Rangoon Flatbread
Serves: 2
Serves: 2
Ingredients
Preparation
Ingredients
- 1 package Sea Cuisine Citrus Herb Salmon
- 1 each 4 oz. Fully Cooked Naan or Flatbread
- 1 cup Wonton Crisps
- 1/2 cup Whipped Cream Cheese
- 1/4 cup Scallions, sliced thin
- 1/4 cup Red Onions, sliced thin
- 1/2 cup Sprouts, or tender greens
For the Sweet Thai Chili Sauce
- 1/4 cup Rice Vinegar
- 1/4 cup White Sugar
- 1/4 cup Water
- 1 tsp Dried Red Chili Flakes
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 1 tsp Cornstarch, mixed with 1 tbsp Water
- Preheat oven to 400 ̊F. Coat the baking pan with a thin layer of oil to prevent sticking. Place frozen fish in a single layer on the pan and bake for 22-24 minutes.
- While the Salmon cooks prepare the sweet thai chili sauce by adding all ingredients, except the cornstarch mixture, into a small saucepot and bring to a simmer over a medium-high setting. Simmer for 1 minute, reducing the liquid slightly. Carefully add a small amount of the hot liquid to the cornstarch mixture and mix well before pouring this mixture back into the pot. Stir well and cook for1-2 minutes until the mixture thickens. Remove from the heat and allow to cool.
- Assemble the flatbreads by first combining the scallions and cream cheese in a small bowl and mixing well. Spread this mixture across the entirety of the pre-cooked flatbread, leaving a 1/2" border around the edge.
- When the Citrus Herb Salmon is fully cooked flake the fish into large bite-sized pieces. Add these flakes of salmon to the flatbread before drizzling with sweet Thai chili sauce and then finishing with the sliced red onions, wonton crisps, and sprouts.
