Salmon Sesame Salad

Ingredients

• 2 large avocados cut lengthwise into 1/2-in.-thick slices
• 6 servings lemongrass chile dressing 
• 0.3 cup cilantro leaves coarsely chopped for garnish
• 1 large eggs 
• 8  green onions trimmed thinly sliced
• 6 servings kosher salt 
• 3 qts napa cabbage thick sliced () (from 1 medium head)
• 3 large oranges 
• 1.5 pounds sockeye salmon fillets wild thick ()
• 2 tablespoons sesame seed 
• 0.5 pound snow peas trimmed
• 6 servings vegetable oil for frying
• 12  won ton wrappers 

Equipment

• bowl
• paper towels
• whisk
• pot
• kitchen thermometer

Directions

1. Cook salmon in a large pot of simmering salted water, covered, until just opaque, about 5 minutes. Lift out and let cool.
2. Cut ends off oranges. Following the curve of the fruit, cut off peel, then cut segments free from membranes by slicing on either side of each membrane.
3. Pour enough oil into a large pot to come 1/2 in. up sides.
4. Heat over medium-high heat until a deep-fry thermometer registers 36
5. Whisk egg with 1 tbsp. water.
6. Brush won tons with egg wash on both sides, then sprinkle generously with sesame seeds. Fry in small batches until golden and puffy.
7. Drain on paper towels and sprinkle with salt to taste.
8. Toss cabbage, snow peas, oranges (no juice), green onions, and cilantro in a large bowl with two-thirds of dressing. Divide among plates.
9. Remove skin from salmon and scrape off gray layer underneath. Break into 2-in. chunks and arrange, along with avocado slices, on greens.
10. Drizzle both with remaining dressing. Scatter cilantro leaves on top and serve with won ton chips.