Salmon Banh Mi From 'Vibrant Food' Recipe

Name: Salmon Banh Mi From 'Vibrant Food' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots; 2 watermelon radishes (about 4 ounces total), or substitute daikon radish; 1/3 English cucumber; 1/2 cup distilled white vinegar; 1/4 cup natural cane sugar; 1/2 teaspoon fine sea salt; 1/2 cup mayonnaise; 1 small clove garlic, finely minced; Zest of 1/2 lemon; 1/4 cup boiling water; 1/4 cup lightly packed brown sugar; 1 tablespoon Sriracha chili sauce; 1/4 cup fish sauce; 1 teaspoon low-sodium tamari; 3 cloves garlic, finely minced; 16 ounces skinless wild salmon fillet (preferably thin), pinbones removed, cut into four equal pieces; 1 French, Vietnamese, or gluten-free baguette, sliced crosswise into four equal pieces (about 5 to 6 inches long); 1/4 cup loosely packed fresh cilantro leaves; 1/4 cup loosely packed fresh Thai basil leaves; 1 small jalapeno, very thinly sliced (optional)

Servings: persons

2 medium carrots
2 watermelon radishes (about 4 ounces total), or substitute daikon radish
1/3 English cucumber
1/2 cup distilled white vinegar
1/4 cup natural cane sugar
1/2 teaspoon fine sea salt
1/2 cup mayonnaise
1 small clove garlic, finely minced
Zest of 1/2 lemon
1/4 cup boiling water
1/4 cup lightly packed brown sugar
1 tablespoon Sriracha chili sauce
1/4 cup fish sauce
1 teaspoon low-sodium tamari
3 cloves garlic, finely minced
16 ounces skinless wild salmon fillet (preferably thin), pinbones removed, cut into four equal pieces
1 French, Vietnamese, or gluten-free baguette, sliced crosswise into four equal pieces (about 5 to 6 inches long)
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh Thai basil leaves
1 small jalapeno, very thinly sliced (optional)

1
To make the pickled vegetables, using a julienne slicer or a sharp knife, cut the carrots into long matchsticks. With a mandoline or the same sharp knife, slice the radishes as thinly as possible. Cut the cucumber diagonally into slices about 1/8-inch thick.
2
Combine the white vinegar, sugar, and salt in a medium bowl, whisking vigorously until the sugar is dissolved, or nearly so. Add the carrots, radishes, and cucumbers. Stir and toss to evenly coat the vegetables. Set aside to pickle for 30 to 60 minutes. Once pickled, drain the vegetables and place them in an airtight container in the refrigerator until you are ready to serve. (You may have pickles left over; they will keep for up to 3 days.)
3
To make the aioli, combine the mayonnaise, garlic, and lemon zest in a small bowl. Cover and refrigerate for at least 20 minutes and up to 1 day to allow the flavors to meld.
4
To prepare the salmon, in a bowl, whisk together the boiling water and the brown sugar, stirring until the sugar dissolves. Add the fish sauce, Sriracha, tamari, and garlic and stir to combine. Set aside about 3 tablespoons of the marinade to drizzle over the sandwiches. Transfer the rest of the marinade to a shallow baking dish and let cool to room temperature. Place the salmon slices in the marinade, turning to coat both sides. Cover and refrigerate for about 1 hour, turning the salmon halfway through.
5
Preheat the broiler. Remove the salmon from the marinade and place in a shallow dish. Broil 6 inches from the heat source for 6 to 8 minutes, until the salmon is golden brown and crisped at the edges. (Cooking time may be shorter with a thinner fillet.)
6
To assemble the sandwiches, split a baguette piece and hollow out some of the bread. Spread both cut sides of the inside of the baguette with some of the aioli. Layer the bottom half of the sandwich with a generous quantity of the pickled vegetables, 1 tablespoon of the cilantro, and 1 tablespoon of the basil. Top with one piece of the salmon, breaking it into chunky pieces, and some of the jalapeno slices. Drizzle the salmon with some of the reserved marinade. Top with the baguette top. Repeat with the remaining ingredients to make three more sandwiches and serve immediately.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 medium carrots, 2 watermelon radishes (about 4 ounces total), or substitute daikon radish, 1/3 English cucumber, 1/2 cup distilled white vinegar, and more.

Yes, Salmon Banh Mi From 'Vibrant Food' Recipe 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.

That's it — enjoy your meal!