Burmese Salmon Salad with Lemongrass, Cabbage, and Apple | Sunbasket

Name: Burmese Salmon Salad with Lemongrass, Cabbage, and Apple | Sunbasket
Ingredients: 2 tablespoons coriander seeds; Fish options:; 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); 2 wild skin-on snapper 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)

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This is one delicious twist on Burmese tea leaf salad. Fish is dusted with crushed coriander seeds and beet powder for a citrusy aroma, earthy taste, and dazzling crimson color.

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Ingredients

2 tablespoons coriander seeds
Fish options:
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
2 wild skin-on snapper 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)