Wild Salmon Banh Mi Sandwiches

To make the salmon

Cut the salmon into 8 slices, crosswise, and lay them out on a work surface. Combine the next three 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 to a side). Remove to a platter. If you are not going to eat the sandwiches right away, chill the salmon before composing.

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.

To compose the sandwiches

Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.

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.

If you like your mayo a little zestier, stir in a squeeze of fresh lime and a little hot chili sauce.

For each sandwich: Spread the inside with mayonnaise and place 2 pieces of salmon on the bottom. Layer the sliced cucumbers, pickled vegetables, sliced jalapeños and cilantro sprigs on top.

Wrap the sandwiches in butcher or parchment paper for travel, or just use both hands and eat it immediately!