Burmese salmon salad with lemongrass and bell pepper

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

Burmese salmon salad with lemongrass and bell pepper

Burmese salmon salad with lemongrass and bell pepper

Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

Buckle up those taste buds. This dish, inspired by Burmese tea leaf salad, is a flavorful journey featuring crisp veggies, fragrant lemongrass, and rich salmon dusted in crimson beet powder. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1½ teaspoons beet powder
  • 1 organic romaine heart or other lettuce
  • 1 organic red or other bell pepper
  • 1 organic lemon
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 1 teaspoon red chile flakes (optional)
  • 1 tablespoon black sesame seeds

Nutrition per serving

Calories 540, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 95mg (4% DV), Total Carb. 20g (7% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Sesame (sesame)

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, Sesame.


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

Wash produce before use


Prep and cook the fish

  • 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 lightly with salt and pepper and sprinkle with the beet powder and crushed coriander. 


In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 


For salmon and halibut: 

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.


For snapper: 

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. Using a fork, flake the fish into bite-size pieces; if using snapper, discard the skin if desired. Wipe out the pan. While the fish is cooking, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves. 
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper. 
  • Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]


Make the salad

In the same pan used for the fish, add the lemongrass paste, 1 tablespoon [2 TBL] oil, and as many chile flakes as you like and cook over medium heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer to a large bowl. Add the romaine, bell pepper, sesame seeds, and 1 tablespoon [2 TBL] lemon juice and toss to coat. Season to taste with salt and pepper.


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

Kids Can!
  • Crush the coriander seeds.
  • Time the fish.
  • Juice the lemon; measure the juice.