Pomelo is a fabulous version of a large grapefruit that is very common in Thailand. It can be eaten in many ways but the most common ways are to eat it just as a fruit or make a salad with it.
I had Pomelo everyday that I was in Thailand and had so many different kinds of salads with it too. One of my favorites was the Grilled Salmon with Pomelo Salad at Chiva-Som. This was such a simple dish to make and yet it tasted so exotic. You can substitue the salmon for any fleshy fish or even grilled shrimp.
You maybe be able to find Pomelo in some Asian supermarkets in the U.S. If not, then substitute it with grapefruit.
2 small salmon fillets
2 cups pomelo peeled
1 plum tomato deseeded and diced
2 spring onion chopped
½ shallot or red onion sliced finely
2 tablespoons finely sliced lemongrass (white part only)
Green or red bird chili chopped (to taste)
Marinade for salmon:
2 teaspoons organic soy sauce
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
- Marinate the salmon with 2 teaspoons of soy sauce and honey and set aside in the fridge for an hour.
- Preheat the oven to 250°F or 130° C.
- Heat a non stick frying pan and place the salmon on it and cook for about 30 seconds on each side – just to give it a little color on each side (do not cook through).
- Remove salmon from pan and place on a baking sheet.
- Roast in oven for about 10 minutes and remove and place on a plate.
- In a mixing bowl pour all the ingredients for the dressing and the chili and mix well.
- Add the Pomelo, tomato, spring onion, shallots and lemongrass gradually.
- Toss well.
- Place the salmon on a plate.
- Put salad on top of the salmon.
- Garnish with spring onions
Nutritional info per serving:
Calories: 193 kcal
Protein: 13 g
Fat: 6.2 g