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“Burmese Salmon Salad with Lemongrass and Bell Peppers”

Hi Angels Working on Earth Family!

I recently had the opportunity to try Sunbasket’s ‘Burmese Salmon Salad with Lemongrass and Bell Pepper’ and I must say, it was a delightful experience. What made this dish stand out was the infusion of beet, coriander seeds, and lemongrass that delivered a unique blend of flavors. To cook the salmon, I pan-seared it with the infused spices to bring out a sweet, nutty taste from the coriander and beet. It’s crucial not to overcook the salmon to maintain its natural flavor and texture.

Not only was this dish delicious, but it was also a nutritious choice. Salmon is a rich source of protein and healthy fats, and this dish provided a perfect balance of sweet, savory, and nutty flavors. Overall, it was a very satisfying meal that I highly recommend trying.

Burmese Salmon Salad with Lemongrass and Bell Peppers

	Coriander seeds
3 Oz	Salmon
	Beet Powder
1	Organic Romaine Hearts
1	Organic Bell Peppers
1	Organic Lemon
	Red Chilli Flakes
	Lemon Grass Paste
	Black Sesame Seeds
	Olive Oil
	Kosher Salt
	Pepper

Directions

This recipe is going to be a lot of fun! First, grab a rolling pin or a small bowl or pot and lightly crush some coriander seeds on a cutting board. Then, take the fish and pat it dry with a paper towel before seasoning it with salt, pepper, beet powder, and crushed coriander.

Heat up a frying pan with two tablespoons of oil until it’s hot but not smoking, and then add the fish. Cook it until it’s lightly browned on one side for about 4-5 minutes before flipping it over and cooking the other side until it’s opaque and flaky for 2-4 minutes.

In the meantime, coarsely chop some romaine lettuce, slice up a bell pepper after removing the stem rib and seeds, and juice half a lemon, saving the other half for garnish.

After that, add lemongrass paste, one tablespoon of oil, and chili flakes to your liking in the same pan and cook over medium heat, stirring occasionally until fragrant for 2-3 minutes.

Transfer the mixture to a large bowl, add romaine, bell peppers, sesame seeds, and one tablespoon of lemon juice. Give it a good toss to coat and season it with salt and pepper to taste.

Finally, divide the salad into individual bowls, top with fish, and serve it with lemon wedges. If you’d like, check out the video demonstration of this recipe on my YouTube channel, Chanel.

I hope you enjoy the recipe, and don’t forget to like, share, and subscribe!

Love!

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