For the Preserved Calamansi Dressing:
In a blender, combine vinegars, calamansi juice, sugar, ginger juice, and soy sauce. Blend until fully combined. Slowly stream in canola and sesame oils until mixture is emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing bowl, combine salmon, diced pear, ginger, bell pepper, onion, and avocado. Add 2 ounces Preserved Calamansi Dressing. Toss to coat. Transfer mixture to a serving plate. Garnish with shaved pear, cilantro, and Thai chile.
Created by Chef Francis Ang of Abacá, Adapted by StarChefs
