Salmon & Papaya Stingray

Ingredients Weight Measure
Vegetable oil 2 Tbsp.
Salmon fillet 1 lb.
Neufchatel cheese 4 oz.
Coconut milk 1 tsp.
Lime juice, fresh 1/4 tsp.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Chives, fresh 2 Tbsp.
Salt and pepper to taste
Wonton wraps (ravioli squares 3"x3") 40 ea.
Papaya, fresh, diced fine 1 cup

Sour Cream & Cucumber Dip

Ingredients Weight Measure
Sour cream 16 oz.
Dill, fresh 1/2 tsp.
Cucumber, medium diced 1 cup
Onion powder 1-1/2 tsp.
Garlic powder 1-1/2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Lime juice 1/8 tsp.
Salt and pepper to taste


  1. Preheat a sauté pan with 2 Tbsp. vegetable oil.
  2. Sauté salmon until it just starts to flake, turning once. Remove from heat and let cool.
  3. In a food processor, break up salmon and add cheese, coconut milk, fresh lime juice and TABASCO® Garlic Pepper Sauce. Blend until a thick mousse consistency. Stir in chives, salt and pepper. Adjust TABASCO® Garlic Pepper Sauce to your liking.
  4. On a clean, dry surface, place a wonton wrap. Put a 1-oz. portion of salmon mixture in the center of the wrap. Add 1/2 oz. diced papaya on top of the salmon. Moisten the edges with water, folding the wrap corner to corner. Seal the edges with the prongs of a fork.
  5. Preheat deep fryer to 375°F. Deep-fry wontons until they are a light golden brown (approximately 4 minutes). Remove wontons to a paper towel to drain excess oil.
  6. For the Sour Cream & Cucumber Dip, place all ingredients in a food processor and blend, adding salt and pepper. Refrigerate until ready to serve.
  7. To serve, place dip in a small bowl in the middle of a platter. Arrange wontons around dip.

Yield: 20 servings