Salmon Banh Mi Sandwiches
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.
- 1 large daikon radish, peeled and cut into matchsticks Add to list
- 3 to 4 radishes, sliced in rounds Add to list
- 2 to 3 carrots, peeled and cut into matchsticks 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
- 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
- 4 (6- or 7-inch) lengths of baguette Add to list
- Mayonnaise, for sandwiches Add to list
- 1 English cucumber, cut into thin strips Add to list
- 12 thin jalapeño pepper slices Add to list
- 8 to 12 sprigs cilantro Add to list
Place radishes and carrots in a bowl. Combine vinegar, sugar, water and salt in a small saucepan and heat until dissolved. Pour the warm pickling liquid over vegetables and allow to marinate at least 1 hour or refrigerated 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.
Cut salmon into 8 slices, crosswise, and lay out on a work surface. Combine soy sauce, brown sugar and pepper; brush generously on salmon. Heat a little oil in a cast-iron or heavy skillet over medium-high heat and sear salmon until caramelized and cooked through, about 3 minutes per side. Remove to a platter. If you are not going to eat the sandwiches right away, chill salmon before using.
Slice baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
For each sandwich: Spread the inside with mayonnaise and place 2 pieces salmon on the bottom. Layer with pickled vegetables, cucumbers, jalapeños and cilantro sprigs. Wrap sandwiches in parchment paper for travel or eat it immediately!
Each serving: 380 cal, 17g fat (3g sat), 45mg chol, 640mg sodium, 33g carb, 2g fiber, 4g sugars, 23g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 9, 2012.