Preheat oven to 425. Pat the salmon and rub with 1 tbsp oil, place salmon on a piece of foil. Roast for 4 to 6 minutes for every 1/2 inch thickness of salmon, or until flaky. Cool
Flake and remove any bones. Mix all the ingredients together and refrigerate till ready to use.
Preheat oven. Using a 2 1/2 inch cutter make rounds out of the won-ton wrappers. Brush one side with oil, place it in a mini muffin tin oil side up. Bake till brown about 8 to 10 minutes.
When cool fill with salmon salad, top with Mariposa Chives and Dill.
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