Salmon and Vegetable Dumplings with Sweet Chili Sauce
Serves 4
15 mins prep
35 mins cook
50 mins total
A savory blend of salmon and vegetables wrapped in rice paper, these dumplings are enhanced with a sweet chili sauce, making them a flavorful and satisfying dish.
0 servings
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1. Preheat oven to 400°F and line a sheet pan with parchment paper. 2. Mix tamari soy sauce and 1 tablespoon sweet chili sauce in a small bowl. 3. Place the salmon on the sheet pan, season with 1/4 teaspoon salt, and brush with sweet chili mixture. 4. Bake salmon for 12-14 minutes. 5. Heat a skillet over medium-high heat and add 1 tablespoon avocado oil. 6. Add zucchini, carrots, and onion; sauté for 6-8 minutes until soft. 7. Add garlic, cilantro, and remaining salt; cook for another 3-4 minutes. 8. Brush parchment paper lightly with oil to prevent sticking. 9. Dip each rice paper in room temperature water for 5-10 seconds, then place on the oiled parchment paper. 10. Place a spoonful of veggie mixture on the rice paper, add flaked salmon, and fold into a roll. 11. Heat a skillet over medium-high heat, add more avocado oil, and sear dumplings in batches for 3 minutes per side. 12. Mix Greek yogurt, mayonnaise, 3 tablespoons sweet chili sauce, rice vinegar, and sriracha for the dipping sauce. 13. Serve dumplings with sauce, garnished with sesame seeds and scallions if desired.
