
Salmon and Vegetable Dumplings with Sweet Chili Sauce
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.
What you need

tsp rice vinegar

tbsp greek yogurt

tbsp sesame seed

dash sriracha hot sauce

lb salmon

yellow onion

clove garlic clove

tbsp sweet chili sauce

zucchini

tsp salt
tbsp tamari soy sauce

cup fresh cilantro

tbsp mayonnaise

box rice paper

carrot

tbsp scallion
Instructions
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.