Cut the salmon into thin strips and marinate overnight in beetroot juice and Lee Kum Kee Shallot Seasoned Soy Sauce.
Cut pomelo, mango, and honeydew melon into thin strips. Shredded carrots and purple cabbage.
Arrange the pomelo flesh, mango, honeydew melon, shredded carrot, shredded purple cabbage, pickled ginger, and fried taro strips around the salmon.
Mix the Lee Kum Kee Shallot Seasoned Soy Sauce and Lee Kum Kee Plum Sauce according to the portion mentioned.
Before serving, drizzle the sauce evenly over the ingredients, toss and mix well.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
