Spicy Thai Pomelo Salad with Smoked Salmon

1. 1

   On a work surface, separate the pomelos into sections, then peel each one.

2. 2

   Using a fork or knife, break up the sections into pearls and transfer to a bowl.

3. 3

   Heat the oil in a small saucepan.

4. 4

   Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes.

5. 5

   Using a slotted spoon, transfer them to paper towels to drain.

6. 6

   In a small bowl, stir the Thai chiles with the fish sauce and sugar.

7. 7

   In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat.

8. 8

   Mound the salad on plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.