Wild Salmon Banh Mi Sandwiches
Yield: 4 sandwiches
I cannot get enough of these marvelous sandwiches. Sweet-tart, savory, spicy, cool, crunchy ... they have it all. Banh mi originated as a beautiful adaptation of the classic baguette sandwiches the French introduced to Vietnam in the early 20th century. What sets these beauties apart is the very Vietnamese addition of pickled vegetables, fresh cilantro, zesty chiles and cool cucumber slices.
For the salmon
- 1 (12-ounce) fillet fresh salmon, bones and skin removed Add to list
- 1 tablespoon soy sauce Add to list
- 2 teaspoons brown sugar Add to list
- Freshly cracked pepper, to taste Add to list
- High-heat oil Add to list
For the quick-pickled radishes and carrots
- 1 large daikon radish, peeled and cut into matchstick lengths Add to list
- 2 or 3 carrots, peeled and cut into matchstick lengths Add to list
- 3 to 4 radishes, sliced in rounds Add to list
- 3/4 cup rice vinegar Add to list
- 3/4 cup sugar Add to list
- 1/2 cup water Add to list
- 1 teaspoon salt Add to list
For the sandwiches
To make the salmon
Cut the salmon into 8 slices, crosswise, and lay them out on a work surface. Combine the soy sauce, brown sugar and pepper; brush generously on the salmon. Heat a little 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 pickled vegetables, sliced cucumbers, 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!
Choose a baguette that has a thin, crispy crust and a fluffy interior.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 9, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.