Recipe
January 28, 2010
Chinese New Year Salmon Salad Recipe

Step 1: Poach salmon, skin side down, in simmering water just until opaque, about 10 minutes.
Step 2: Remove salmon to platter and let stand until cool enough to handle.
Step 3: Using a sharp paring knife, cut the skin away at the corner. Pull the skin, using the knife in a gentle sawing motion to sever connective fibres.
Step 4: Combine honey, mustard, and 1 tsp soy sauce. Lightly brush the top of the salmon with the honey mixture. Cover and refrigerate until chilled.
Step 5: In a small bowl, combine 1/4 cup soy sauce, wine, vinegar, sugar, ginger, and oils. Whisk in pepper.
Step 6: Mix spinach and green onions on a platter. Drizzle greens with dressing mixture and toss to coat. Place salmon on the greens.
Step 7: Peel and section the pomelo. Remove membranes and cut sections into pieces. Distribute fruit around the salmon on the platter. Sprinkle with cilantro and serve.
Reprinted with permission from Belinda Hulin and Kian Lam Kho’s Knack Chinese Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy (2009 Knack).
Directions
Yield:
Step 1: Poach salmon, skin side down, in simmering water just until opaque, about 10 minutes.
Step 2: Remove salmon to platter and let stand until cool enough to handle.
Step 3: Using a sharp paring knife, cut the skin away at the corner. Pull the skin, using the knife in a gentle sawing motion to sever connective fibres.
Step 4: Combine honey, mustard, and 1 tsp soy sauce. Lightly brush the top of the salmon with the honey mixture. Cover and refrigerate until chilled.
Step 5: In a small bowl, combine 1/4 cup soy sauce, wine, vinegar, sugar, ginger, and oils. Whisk in pepper.
Step 6: Mix spinach and green onions on a platter. Drizzle greens with dressing mixture and toss to coat. Place salmon on the greens.
Step 7: Peel and section the pomelo. Remove membranes and cut sections into pieces. Distribute fruit around the salmon on the platter. Sprinkle with cilantro and serve.
Reprinted with permission from Belinda Hulin and Kian Lam Kho’s Knack Chinese Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy (2009 Knack).
Liesa Cole