Salmon Dumplings with Coconut-Curry Sauce

This is a fabulous salmon recipe for salmon with some exotic flavors--but don't let some of the ingredients scare you, they can be found in the Asian foods section of most grocery stores. Not too heavy on curry, easy to prepare and great served with a side of rice, broccoli or peas. Halibut can be substituted for the salmon. (Oh, and try not to notice that I ran out of cilantro for the sauce--the little green flecks aren't there when they should be).

for filling:
1 pound fresh salmon
1 teaspoon sesame oil
1 teaspoon finely minced ginger
1 tablespoon finely sliced green onions
1 teaspoon fish sauce
1/4 cup chopped fresh cilantro
1 tablespoon peanut oil
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 beaten egg white
1 teaspoon cornstarch
1 1/2 tablespoon chicken broth
1/2 teaspoon black pepper
30 to 40 wonton skins

Finely dice the salmon then add all other ingredients (except the wonton skins) and mix thoroughly. Put 1/2 teaspoon of the filling on each wonton skin, moistening the edges with water. Fold diagonally into triangles, then bring corners around and seal together firmly. Pinch and seal all edges carefully. They can be covered and refrigerated for a day or frozen if necessary. To cook, boil for three to four minutes until the fish appears opaque, then remove and serve drizzled with coconut curry sauce:

2 teaspoon curry paste (or make your own paste with dry curry and a bit of oil)
1 14-ounce can of unsweetened coconut milk such as Chaokoh brand
1/2 cup chicken broth
1 tablespoon fish sauce
juice of 1 lime
1/4 cup chopped cilantro

Lightly saute curry paste then add other ingredients. Simmer until the sauce reduces by one third. Serve drizzled over dumplings, or over accompanying rice.

Technorati tags: salmon, Asian, dumplings, curry, coconut, fish, main dishes