In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese salmon salad with lemongrass and apple
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
Kudos to Chef Justine for creating this delicious twist on Burmese tea leaf salad. She dusts wild salmon with coriander seeds and beet powder for a citrusy aroma, earthy taste, and dazzling crimson color.
In your bag
- 2 tablespoons coriander seeds
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1½ teaspoons beet powder
- 1 organic lemon
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic Pink Lady or other apple
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
- 1 tablespoon black sesame seeds
- 1 teaspoon red chile flakes (optional)
Calories 510, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 130mg (6% DV), Total Carb. 26g (9% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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.
Wash produce before use
Prep and cook the fish
- Using the bottom of a bowl or cup, lightly crush the coriander seeds.
- Pat the fish dry with a paper towel. Season lightly 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.
For skin-on salmon and barramundi:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 3 minutes.
For skinless salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer to a plate to cool slightly. If using skin-on salmon, snapper, or barramundi, pull off the skin; if desired, cut it into pieces and set aside for the salad. Using a fork, flake the flesh of the fish into bite-size pieces. While the fish is cooking and cooling, prepare the salad.
Make the salad
- Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Core and thinly slice the apple.
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 cabbage and apple and toss to coat. Season to taste with salt and pepper.
Transfer the salad to individual bowls and top with the fish (and fish skin, if using). Serve with the lemon wedges.
- Crush the coriander seeds.
- Flake the fish into bite-size pieces.
- Juice the lemon; measure the juice.
- Top the salad with the fish.