Spicy Thai Pomelo Salad with Smoked Salmon

This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), smoked salmon (a source of omega-3 fatty acids) and chiles (full of beta-carotene).

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 4

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  • Two 1 3/4-pound pomelos, peeled
  • 2 tablespoons vegetable oil
  • 1 large shallot, thinly sliced, separated into rings
  • 3 Thai chiles, thinly sliced
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon sugar
  • 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips
  • 1/4 cup chopped basil
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted and unsalted peanuts, chopped

How to make this recipe

  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.

Make Ahead

The fried shallots can be refrigerated for up to 2 days.


One Serving 225 cal, 15 gm fat, 2.7 gm saturated fat, 15 gm carb, 2 gm fiber.

Contributed By Published January 2005

488527 recipes/spicy-thai-pomelo-salad-with-smoked-salmon 2013-12-06T23:51:09+00:00 Marcia Kiesel spring|winter|frying|asian|thai|salads|4|fast|healthy|make-ahead|lunch january-2005,Marcia Kiesel,thai food,pomelo salad,smoked salmon,main course salad,seafood recipe recipes,spicy-thai-pomelo-salad-with-smoked-salmon 488527

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