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Burmese salmon salad with lemongrass and apple

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Burmese salmon salad with lemongrass and apple

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

2 Servings, 570 Calories/Serving

20 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons coriander seeds
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1½ teaspoons beet powder
  • 1 lemon
  • 1 romaine heart
  • 1 apple such as Gala
  • 3 or 4 sprigs fresh cilantro or other leafy herb such as basil
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • 1 tablespoon black sesame seeds
  • ½ teaspoon red chile flakes (optional)

Chef's Tip

To add crunch to the salad, if you ordered salmon with this meal, don’t discard the cooked 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 fish, in the dry large frying pan over medium heat, toast the sesame seeds, stirring often, until fragrant, 2 to 3 minutes, then transfer to a plate to cool.

Make It Leaner

Use just 2 teaspoons oil in Step 1 to cook the fish and in Step 2 to make the salad dressing to shave off 40 calories and 4.5 grams of fat per serving.

Nutrition per serving

Calories: 570, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 85mg (4% DV), Carbohydrates: 29g (10% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the coriander seeds.
  • Pat the fish dry with a paper towel; season generously with salt and pepper and sprinkle with the crushed coriander and beet powder.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is 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. Add more oil between batches if needed. Using a fork, flake the fish into chunks (discarding the salmon skin if desired).
While the fish cooks, prepare the salad and garnishes.

2

Make the salad; prep the garnishes

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Cut the apple into quarters lengthwise and cut away the core. Thinly slice the fruit.
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro for garnish.
In a large bowl, stir together the lemongrass paste, sesame seeds, 1 tablespoon [2 TBL] lemon juice, 1 tablespoon [2 TBL] oil, and as many chile flakes as you like. Add the romaine and apple and toss to coat. Season to taste with salt and pepper.

3

Serve

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

Kids Can!

  • Crush the coriander seeds.
  • Flake the fish into chunks.
  • Juice the lemon.
  • Garnish with the cilantro.

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