Crispy Salmon Rice Chips with Spicy Mayo

Prep Time:            15 mins
Cook Time:           10 mins
Total Time:           25 mins

Makes   4 Servings

Ingredients:

1 lb salmon, cut into small cubes
½ tsp salt
¼ tsp black pepper
8 rice paper wrappers
1 Tbsp avocado oil
¼ cup mayonnaise
2 Tbsp Sun Tropics Pure Calamansi 100% Juice
1 Tbsp sriracha
½ cup shredded red cabbage
2 green onions, thinly sliced
1 watermelon radish, thinly sliced

Directions:

1. Season salmon with salt and black pepper. Cook in a skillet over medium heat with oil for 4-5 minutes, stirring occasionally, until cooked through and golden.
2. Cur rice paper wrappers into halves or quarters. Heat a thin layer of oil in a skillet, then fry rice paper pieces one at a time until they puff (just a few seconds). Transfer to a paper towel-lined plate.
3. In a bowl, whisk together mayonnaise, Pure Calamansi 100% Juice, and sriracha until smooth.
4. Top each rice chip with a spoonful of cooked salmon, then add red cabbage, green onions, and watermelon radish.
5. Drizzle with calamansi sriracha mayo and serve immediately.

 

 

Up Next: Guava Swirl Yogurt Bites