In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Burmese salmon salad with lemongrass and bell pepper
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 550 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.
In your bag
- 2 tablespoons coriander seeds
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 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 - ground turmeric)
- 1 ounce nuoc cham
- 1 tablespoon black sesame seeds
Nutrition per serving
Calories 550, Total Fat 42g (54% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 230mg (10% DV), Total Carb. 22g (8% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 28g
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.
Instructions
Wash produce before use
1
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.
Salmon and snapper:
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, 2 to 4 minutes.
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.
Transfer the fish to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces; if using salmon or snapper, discard the skin if desired, or for extra crunch, coarsely chop the skin and toss it into the salad in Step 3. Wipe out the pan.
2
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.]
3
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. Add the nuoc cham and stir to combine, then 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.
Serve
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.