Salmon Banh Mi Recipe

Name: Salmon Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmon; 12 ounces filet fresh salmon, bones and skin removed; 1 tablespoon soy sauce; 2 teaspoons brown sugar; freshly cracked pepper; For the quick pickled radishes and carrots; 1 large daikon radish, peeled and cut into matchstick lengths; 2 -3 carrots, peeled and cut into matchstick lengths; 3 -4 radishes, sliced in rounds; 3/4 cup rice vinegar; 3/4 cup sugar; 1/2 cup water; 1 teaspoon salt; For the sandwiches; 4 baguette (6-inch to 7-inch lengths and choose a baguette that has a thin, crispy crust and a fluffy interior); 1 English cucumber; mayonnaise, good quality (can add squeeze of lime and-or Sriracha); 12 pickled jalapeno chile, sliced thin; 8 -12 sprigs cilantro

Servings: persons

For the Salmon
12 ounces filet fresh salmon, bones and skin removed
1 tablespoon soy sauce
2 teaspoons brown sugar
freshly cracked pepper
For the quick pickled radishes and carrots
1 large daikon radish, peeled and cut into matchstick lengths
2 -3 carrots, peeled and cut into matchstick lengths
3 -4 radishes, sliced in rounds
3/4 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 teaspoon salt
For the sandwiches
4 baguette (6-inch to 7-inch lengths and choose a baguette that has a thin, crispy crust and a fluffy interior)
1 English cucumber
mayonnaise, good quality (can add squeeze of lime and-or Sriracha)
12 pickled jalapeno chile, sliced thin
8 -12 sprigs cilantro

1
For the Salmon: Cut the salmon 8 slices, crosswise and lay them out on a work surface. Combine the next 3 ingredients and brush generously on the salmon. Heat a little vegetable oil in a cast iron or heavy skillet over medium high heat and sear the salmon until caramelized on both sides;; about 1 minute on each side. Remove to a platter. Note: The salmon is delicious if it is still warm when the sandwiches are made. However, if you are not going to eat the sandwiches right away, chill the salmon before composing.
2
To make the vegetables: Place the vegetables in a bowl. Combine the rest of the ingredients in a small saucepan and heat until the sugar and salt are dissolved. Pour the warm pickling liquid over the vegetables and allow them to marinate at least 1 hour and up to overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
3
To Assemble Sandwiches: Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
4
With a vegetable peeler, cut thin strips of cucumber the same length as the baguette. Make 3 or 4 for each sandwich. If you like, you may sprinkle the cucumber with a little fish sauce or just a dash of salt and sugar.
5
Spread the inside with mayonnaise and place 2 pieces of salmon on the bottom. Layer the sliced cucumbers, pickled vegetables, sliced jalapenos and cilantro sprigs on top.
6
Wrap the sandwiches in butcher or parchment paper for travel or just use both hands and eat it immediately.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Salmon, 12 ounces filet fresh salmon, bones and skin removed, 1 tablespoon soy sauce, 2 teaspoons brown sugar, and more.

Yes, Salmon Banh Mi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Banh Mi

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