Gỏi Bưởi Tôm & Cá Hồi (Pomelo Salad with Shrimp and Salmon)
85% chuẩn vị · Vietnamese
An elevated version of the classic pomelo salad, adding succulent shrimp alongside the salmon for a richer seafood experience. The combination offers varied textures and flavors.
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Nguyên liệu
- Salmon fillet200g
- Large shrimp200g, peeled and deveined
- Pomelo1 large
- Shallots2, thinly sliced
- Garlic2 cloves, minced
- Fresh mint leaves1/2 cup, chopped
- Fresh cilantro leaves1/2 cup, chopped
- Roasted peanuts1/2 cup, crushed
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar1 tbsp
- Chili1, thinly sliced (optional)
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the dressing: Whisk together fish sauce, lime juice, sugar, minced garlic, and sliced chili (if using). Set aside.
- 2
Cook the salmon: Season salmon with salt and pepper. Heat 1/2 tbsp oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side until cooked. Flake into bite-sized pieces and set aside.
- 3
Cook the shrimp: Season shrimp with salt and pepper. Add remaining 1/2 tbsp oil to the same skillet. Cook shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
- 4
Prepare the pomelo: Peel the pomelo, separate segments, remove pith and membranes, and break into bite-sized pieces.
- 5
Assemble the salad: In a large bowl, combine pomelo pieces, flaked salmon, cooked shrimp, sliced shallots, chopped mint, and chopped cilantro.
- 6
Dress the salad: Pour the dressing over the salad. Gently toss to combine.
- 7
Serve: Transfer to a serving platter. Garnish with crushed peanuts. Serve immediately.
