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Salad Mixture
1/2 cantaloupe or 1/4 honeydew melon
1 grapefruit
1/4 cup thinly sliced sweet pickled ginger
1 medium carrot, shredded
3-inch wedge (1/4 lb.) jicama, shredded
Dressing
3 to 4 tablespoons cooking oil
1 teaspoon sesame oil
3 tablespoons plum sauce
1 tablespoon sesame seeds
6 ounces salmon fillet
6 ounces firm white fish fillet, such as sea bass
1 tablespoon lime juice
1 tablespoon cooking oil
1/2 teaspoon white pepper
1/4 cup chopped roasted peanuts
1 green onion, slivered
Getting Ready
Peel melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit. ginger, carrot, and jicama.
Combine dressing ingredients in a small bowl.
Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until tightly browned, 3 to 4 minutes. Immediately remove from pan to cook.
Remove skin and any bones from fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish. In a small bowl, combine lime juice, oil, and white pepper.
Assembly
Drizzle lime juice mixture over fish. Mound salad mixture in center of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seed, and green onion.
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