“Burmese Salmon Salad with Lemongrass and Bell Peppers“
A new recipe from Sunbasket
|1||Organic Romaine Hearts|
|1||Organic Bell Peppers|
|Red Chilli Flakes|
|Lemon Grass Paste|
|Black Sesame Seeds|
Hi, Angels Working on Earth Family!
Today’s dish from Sunbasket is “Burmese Salmon Salad with Lemongrass and Bell Pepper.”
The salmon is so tender and sweet. I enjoyed how Sunbasket infused beet, coriander seeds, and lemongrass. Pan searing the salmon with the spices infused the sweet beet flavor and nutty flavor of the coriander. Be careful not to overcook so that the salmon retains its natural flavor wonderful texture.
The salmon is packed with excellent protein and good fats. The flavor is a mix between sweet, savory, and nutty. Satisfying
Prep & Cook The Fish
This is where you use your creativity! On a cutting board, using a rolling pin or the bottom of a small bowl or pot, lightly crush the coriander seeds.
Pat the fish dry with a paper towel, season lightly with salt and pepper. Sprinkle with beet powder and crushed coriander.
Add 2 tablespoons oil to a frying pan, let heat until hot but not smoking.
Add the fresh fish and cook until lightly browned on the bottom side. 4 – 5 minutes
Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Prep Remaining Ingredients
Coarsely chop the romaine lettuce, using only the best parts or the lettuce.
Time to thinly slice the bell pepper. Remove the stem rib and seeds first.
Juice half the lemon and save the other half for garnish
Make The Salad
In the same pan used for the fish, add the lemongrass paste.
Add 1 tablespoon oil and chili flakes to your liking. Cook over medium heat and stir occasionally until fragrant. 2-3 minutes.
Transfer to a large bowl and add romaine, bell peppers, sesame seeds, and 1 tablespoon of lemon juice.
Toss to coat. Season to taste. Season with salt and pepper.
Transfer the salad to individual bowls, top with fish, and serve with lemon wedges.