Pre-heat deep fryer to 375°F (190°C)
Finely dice salmon filets.
Finely chop capers.
Dice the avocado and mix with the lime juice.
Cut wonton squares into triangles.
In a large bowl, mix the minced shallot, capers, chives, sesame seeds, and Haiku coriander.
Gently fold in the diced salmon.
Add Dijon mustard and drizzle with olive oil to coat the salmon mix.
Mix in the Sriracha sauce.
Season to taste.
Refrigerate until ready to serve.
Lightly fry won tons, about 2 minutes each side.
Place the fried wontons on paper to drain excess oil.
In a small bowl, mix the olive oil, balsamic & garlic vinaigrette, salt and pepper to taste.
Toss mixed salad greens with the dressing.
On a cold plate, tamp the salmon tartare into a cookie-cutter, add a layer of Haiku gluten-free Panko and top with diced avocado.
Firmly remove the cookie-cutter. Garnish with the wonton crisps.
Add a small serving of salad on the side.