Thai vegetable, pomelo & salmon salad
Prep 25 mins | Cook 5 mins | Serves 4
150g sugar snap peas, trimmed
2 carrots, peeled
½ small Chinese cabbage (Wombok), finely shredded
1 cup coriander leaves
1 cup Thai basil leaves
1 cup bean sprouts, trimmed
1 pomelo or pink grapefruit
4 x 175g pieces Atlantic salmon fillets, pin-boned
Olive oil, for brushing and pan-frying
Lime wedges, to serve
Red chilli dressing (makes about 2/3 cup)
4 long red chillies, deseeded and roughly chopped
1 garlic clove, crushed
2½ tbs palm sugar or caster sugar
¼ cup lime juice
1½ tbs fish sauce
½ tsp sea salt
Step 1 Plunge sugar snap peas into a small saucepan of boiling water and cook for 30 seconds until vibrant. Drain, refresh in cold water and set aside.
Step 2 To make red chilli dressing, combine all ingredients in a small food processor. Process until sugar dissolves. Set aside.
Step 3 Using a julienne peeler or knife, cut carrots into long thin strips. Combine carrots, sugar snap peas, cabbage, coriander, Thai basil and bean sprouts in a large bowl. Peel & segment pomelo, removing all white pith. Add to salad.
Step 4 Brush salmon with oil and season with sea salt and pepper. Heat 2 tbs olive oil in large non-stick frying pan over medium heat. Add salmon, skin-side down, and cook for 3 minutes or until skin is golden and crisp. Turn and cook for a 2-3 minutes or until just cooked through. Drain on paper towel.
Step 5 Arrange salad on serving plates. Top with salmon, drizzle with red chilli dressing and serve with lime wedges.
Good for you ... Sugar Snap Peas
A good source of vitamin C, which contributes to the normal functioning of our immune system.
Provide dietary fibre, which is needed for normal laxation.
A source of potassium, which may help balance the adverse effects of sodium from salt.
Provide niacin (Vitamin B3) which is needed for the normal release of energy from food.