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Spicy Thai Pomelo Salad with Smoked Salmon

  • 4servings
  • 25minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Two 1 3/4-pound pomelos, peeled

  2. 2 tablespoons vegetable oil

  3. 1 large shallot, thinly sliced, separated into rings

  4. 3 Thai chiles, thinly sliced

  5. 1 tablespoon Asian fish sauce

  6. 1 teaspoon sugar

  7. 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips

  8. 1/4 cup chopped basil

  9. 1/4 cup chopped cilantro

  10. 1/4 cup roasted and unsalted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.

  2. Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.

  3. In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.

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