Crispy salmon & sour fruits salad

Who knew that a salad could be a delightful trip down memory lane? This vibrant Thai Pomelo Salad with Crispy Salmon is not only a feast for your taste buds but also a nod to the tropical flavours that have enchanted many a traveller in Thailand. Legend has it that pomelo, often referred to as the grandfather of grapefruits, was a favourite among ancient Thai royalty, and its refreshing taste was believed to bring good luck. Pair this with the crispy salmon, and you've got a dish that’s both a royal treat and a modern marvel. Perfect for impressing your dinner guests or simply indulging in a bit of culinary luxury at home.

Ingredients (Serves 2)

For the Salad:

• 20g picked mint leaves

• 10g betal leaves, washed and torn (not essential but tasty)

• 80g pomelo, peeled and pith removed

• A few slices of starfruit (optional)

• 3 strawberries, quartered (optional)

• ½ peach, chopped into bite-sized pieces (optional)

• 2 kumquats, sliced (optional)

• 1 stick lemongrass, ends and outer sheath removed, finely sliced

• 20g picked coriander

• 5 Thai shallots, peeled and thinly sliced

• 1 green mango, stone out, peeled, chopped into bite-sized bits

• 1 mandarin (clementine or orange will do), peeled and split into segments

For the Crispy Salmon:

• 2 fillets (roughly 400g) salmon, chopped into bite-sized pieces, roughly 2cm x 2cm chunks

• 100ml soy sauce (to marinate the salmon)

• 2 litre rapeseed oil (for deep frying)

• 300g cornflour

• 1 pinch white pepper powder

• 1 pinch sea salt

For the Dressing:

• 5 large red chillies, de-seeded & thinly sliced

• 2 garlic cloves, peeled

• 2 limes, juiced

• 1 clean coriander root

• 2 mandarins or oranges, juiced

• ½ tbsp fish sauce

• 1 small pinch salt

• 3 pinches caster sugar

Optional Garnishes:

• 5g crispy shallots

• 5g crispy garlic

• Julienne makrut lime leaves

Method

1. Prepare the Salmon:
   Soak the salmon in the soy sauce and leave to marinate for around 10 minutes, then discard the soy sauce. Meanwhile, in a bowl, mix the cornflour, white pepper, and salt. Toss the salmon chunks through the flour, ensuring they are well-coated. The soy sauce should help the flour adhere to the fish.

2. Fry the Salmon:
   Heat the oil to around 180°C. Carefully drop the salmon into the hot oil using a slotted spoon and fry for around 1-2 minutes. The fish should turn golden brown on the outside while remaining moist inside. Remove from the oil and drain on paper towels. Repeat until all the fish is cooked.

3. Make the Dressing:
   Using a pestle and mortar, pound the sliced chillies and garlic with a small pinch of salt into a smooth paste. Add the sugar and coriander root, continuing to pestle until smooth. Add the lime juice, mandarin juice, and fish sauce. Adjust measurements slightly for balance, aiming for a sweet, salty, sour, and spicy flavour profile. The dressing should be thick enough to cling to the salad.

4. Assemble the Salad:
   In a large salad bowl, gently mix the salad ingredients, crispy salmon, and dressing, tossing delicately. Pour into a serving bowl and top with crispy shallots, sliced lemongrass, garlic, and julienne makrut lime leaves. Serve with steamed jasmine rice for a complete meal.

I would love to hear how your dish turned out or any twists you made to the recipe! Please leave a comment below and share your culinary creations.