Spicy Thai Pomelo Salad with Smoked Salmon

• FAST
• HEALTHY
• MAKE-AHEAD

Ingredients

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

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.