Burmese salmon salad with lemongrass and apple
20-Minute Meal

Burmese salmon salad with lemongrass and apple

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 470 Calories/Serving

20 Minutes

For this fast paleo and gluten-free main-course salad, we dusted salmon with beet powder and crushed coriander seeds to give it a bright aroma and crimson hue.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Salmon spice rub (beet powder - coriander seeds)
  • 2 skin-on wild Yukon River salmon fillets (about 5 ounces each)
  • 1 lemon
  • 1 romaine heart
  • 1 apple
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 1 tablespoon black sesame seeds
  • ½ teaspoon red chile flakes (optional)

Chef's Tip

To add crunch to the salad, don’t discard the cooked salmon skin; coarsely chop it and fold it in with the salad. For a little more texture and flavor, you can toast the sesame seeds: In Step 1, before starting the salmon, in the dry large frying pan over medium-high heat, toast the sesame seeds, stirring often, until fragrant, 2 to 3 minutes, then transfer to a plate to cool.

Make It Leaner

To eliminate 60 calories and 7 grams of fat per serving, in Step 1, omit the oil and cook the salmon in a dry nonstick frying pan. To cut an additional 40 calories and 4.5 grams of fat per serving, in Step 2, replace the 1 tablespoon oil in the dressing with 1 teaspoon oil plus 2 teaspoons water.

Nutrition per serving

Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 150mg (6% DV), Carbohydrates: 22g (7% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the salmon

  • Transfer the spice rub to a shallow bowl or plate. Using the bottom of another small bowl or cup, lightly crush the coriander seeds. Spread the spice rub in an even layer.
  • Pat the salmon dry with a paper towel; season generously with salt and pepper and press both sides of the fillets into the spice rub.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly. Using a fork, flake the salmon into chunks; if desired, discard the skin.
While the salmon cooks, prepare the salad.


Make the salad

  • Cut the lemon in half; juice half into a large bowl. Cut half into wedges for garnish.
  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Cut the apple into quarters and cut away the core. Thinly slice the fruit.
  • Coarsely chop the cilantro for garnish.
To the bowl with the lemon juice, add the lemongrass paste, sesame seeds, 1 to 2 tablespoons oil, and as many chile flakes as you like and stir until blended. Add the romaine and apple and toss to coat. Season to taste with salt and pepper.



Transfer the salad to individual bowls and top with the salmon. Garnish with the cilantro and serve with the lemon wedges.

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