There was a bit of left over cooked sockeye salmon in the refrigerator. I’d already had some on rice and made salmon salad with some other (coming soon 2zBlog) – what to do with the rest. There were some wonton skins – so ravioli would be easy. Maybe add in some fresh herbs and serve with a sort of garlic parmesan sauce. Hm. Yeah that would be soooooo good.
Salmon & Carmelized Onion Ravioli with White Sauce
1 – 2 c salmon, cooked
2oz cream cheese, softened
1 onion, partially carmelized (onions cooked over low heat for 20 min or so)
1/4 c corn
1 – 2 T oregano
1-2 t key lime vinegar (yes, it does exist)
salt & pepper
3 garlic cloves thinly sliced
1 t olive oil x 2
1 T butter
1 – 2 T flour
1 c 2% milk + more to thin
1/4 c parmesan cheese
1 T balsamic vinegar
1 t garlic powder
salt & pepper to taste
1 T brandy
Heat up some olive oil over medium-high heat. Add in onions. Cook over high heat for a minute or two, flipping or stirring and then lowering the heat. Cook until light brown. Heat up the cream cheese until it’s pretty loose, add in the salmon, corn and oregano.
When the onions are done cooking, move them out of the pan and away from the heat. Add in more olive oil and saute garlic chips until they’re brown. Add in butter and flour and cook until the roux is brown (or as sometimes happens it starts smelling like it’s burning.) Add in milk (if it needs more thinning add in more) and stir until thickened add in parmesan, spices and vinegar. Finally add in brandy, cover and set aside.
Get on over here you tasty little thing you.
Set a pan of water over high heat to cook the ravioli. Chop up onions and mix into salmon mixture. Spice to taste. Wet outsides of wonton skins with egg. Stick 1 – 2 T salmon mixture into the middle. Top with another wonton skin and press outsides together. Slide into boiling water.
Serve 3 raviolis with 1 or 2 T of sauce. Top with grated or shaved parm and enjoy really freakin’ much. I did.