Prosperity Salad with Salmon and Crisp Wonton Strips
Inspired by techniques from Bon Appétit.
A big Lunar New Year platter of raw salmon, crisp vegetables, pear, citrus and pickled ginger, piled in neat heaps and scattered with freshly fried wonton strips. A spiced plum and soy dressing goes over the top at the table, and everyone tosses it together.
Always check the labels of the products you use.
Method
- 1
Make the dressing. Whisk the plum sauce, soy sauce, sesame seeds, five-spice, sesame oil and cinnamon together in a medium bowl. Set aside.
- 2
Heat the oil. Pour vegetable oil into a large deep frying pan to a depth of about 1.3 cm and heat over medium-high heat to 175 °C on a cooking thermometer. If you have no thermometer, a wonton strip dropped in should sizzle straight away.
- 3
Fry the wonton strips. Working in batches so the pan isn't crowded, fry the wonton strips, stirring, until golden brown and crisp, 30-45 s. Lift out with a slotted spoon onto kitchen paper and sprinkle lightly with salt while hot. Let the oil cool completely in the pan before you move it.
- 4
Build the platter. Arrange the salmon, cucumbers, pears, grapefruit, carrot, daikon, pepper and pickled ginger in separate piles on a large platter, then scatter the wonton strips over the top. Keep the platter chilled if it has to wait more than a few minutes.
- 5
Dress and toss at the table. Bring the platter to the table, drizzle over the dressing and have everyone toss the salad together with chopsticks, lifting it high. Serve straight away while the wonton strips are crisp.
Storage
Best eaten as soon as it is tossed; a dressed salad with raw fish doesn't keep, so discard any leftovers. The dressing can be made up to 3 days ahead and kept covered in the fridge, and the vegetables cut a few hours ahead and chilled in airtight containers. Keep the fried strips in an airtight container at room temperature for up to 2 days.
Why this label?
- Total fat: 27.8 % of energy (limit ≤ 30%)
- Saturated fat: 4 % of energy (limit < 10%)
- Free sugars: 6.7 % of energy (limit < 10%)
- Salt: 0.86 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 5.1 g fibre / 128 g veg (limit ≥ 2.2 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- whisk
- chef's knife
- chopping board
- vegetable peeler
- large deep frying pan
- cooking thermometer
- slotted spoon or spider
- kitchen paper
- large serving platter
- chopsticks for tossing
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 178 kcal |
| Protein | 6.1 g |
| Carbohydrate | 28 g |
| of which sugars | 13.9 g |
| of which free sugars | 3 g |
| Fat | 5.5 g |
| of which saturates | 0.8 g |
| Fibre | 5.1 g |
| Salt | 0.86 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
