- 130g Tassal Tasmanian salmon portion
- 1 lime, zested and juiced
- 1 red chilli, finely chopped
- 2 cm piece of fresh ginger, peeled & grated
- ½ cup coriander leaves, roughly chopped
- 3 cm stalk of lemongrass, finely chopped
- 24 wonton skins (either square or round)
- 1 egg, beaten
- 2 tsp water, stock or oil for cooking
- Chop salmon portion into small pieces and combine lime zest & juice, chilli, coriander, ginger and lemongrass, in a bowl and mix well.
- Brush the edges of each wonton skin with a little egg wash. Place ½ tsp of salmon mixture into the centre of each wonton then gather up the edges securely to enclose the filling.
- Repeat with remaining wonton skins and salmon filling. Place prepared wontons into a steamer basket lined with baking paper and place basket over saucepan containing boiling stock and steam for 5 -6 mins. Serve hot with dipping sauces, such as; soy sauce or sweet chilli sauce and enjoy!
Selenium is associated with keeping our immune system and thyroid working well, and helping to keep tissues healthy by preventing cell damage. This is a complement to healing and more of a preventative measure to try keep your body as healthy as possible by speeding up the process around muscle healing. The more we hear about selenium, the more we realise how good it is for us, and often our intake of this key nutrient is minimal due to low levels in Australian soil. A powerful antioxidant, selenium plays a cell roll is cellular functioning, helping the immune system to function at its best. One serve of salmon provides almost a third of your daily requirement of this powerful nutrient to boost your Super Immunity and help speed up the muscle healing process.