This nutritious dish is rich in vitamin C from the pomelo and omega-3 fatty acids from the salmon. Each bite gives off a burst of different flavours- salty, sour, minty and spicy. The citrusy taste of the fruit compliments the smoky taste of the fish. If you are not into spicy food, you can adjust the amount of chilli powder or remove it altogether. Since there isn’t any dressing, it is best if you use light lettuce leaves to avoid overpowering the pomelo. You can also add plain dessicated coconuts to give it more texture.
Two 1 3/4-pound pomelos, peeled
2 tablespoons vegetable oil
1 large shallot, thinly sliced, separated into rings
1/2 teaspoon chilli powder
1 1/2 tablespoons sea salt
6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips
1/4 cup chopped mint leaves
Coral lettuce or lola rossa, torn into bite sized pieces
1/4 cup roasted unsalted peanuts, chopped
Separate the pomelos into sections and peel them; gently separate into 1/2 inch segments.
In a saucepan, heat the oil and sauté the shallots for 3-5 minutes or until browned. After, transfer to a plate with paper towels.
In a bowl, mix the salt, sugar and chilli powder.
Using a separate bowl, combine the pomelos, shallots, salmon, mint, lettuce, peanuts and the salt mixture. Toss gently to keep the pomelos and salmon intact. Serve on a bowl or in individual plates.
Photo Courtesy Of: SheriW