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Salmon Recipes

Salmon Banh Mi Sandwich

June 8, 2022 by Tamara Giebel Leave a Comment

Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Fresh, airy baguette rolls hold all the ingredients for this flavor packed sandwich. A twist on the classic, this banh mi sandwich is made with wild salmon glazed in hoisin sauce and quickly pan cooked.

Wild Salmon Vs. Farmed Salmon

Wild caught salmon is the only choice when preparing the freshest meals.  Here, in the Pacific Northwest, we are lucky enough to have the freshest salmon to choose from. Local companies such as Eva’s Wild and Wild Alaskan Company provide sustainably caught wild salmon. 

You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D. If you are searching for wild caught salmon in your local area visit Bristol Bay Sockeye and search ‘Find Your Fish’.  They will connect you with fishermen that sell, ship and deliver their fish.

Ingredients in Salmon Banh Mi Sandwich

  • Salmon – 1 pound fillet of wild caught salmon.
  • French Rolls – Individual French mini baguettes.
  • Hoisin Sauce – A sweet and salty sauce found in the Asian aisle of your grocery.
  • Sriracha Mayo – A simple blend of Sriracha and mayonnaise.
  • Carrot & Daikon Radish- Cut into matchstick pieces and quick pickled.
  • Cucumber – Thinly sliced into ribbons.
  • Cilantro & Thai Basil – Fresh herbs like cilantro and Thai basil add fresh flavor.
  • Jalapeno – Thinly sliced jalapeno for a spicy kick.
  • Lime – Squeeze lime juice all over the sandwich to brighten all the flavors.
Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.

Salmon Banh Mi Sandwich

Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 6 mins
Course Dinner, Main Course
Cuisine Asian, Farm to Table, PNW
Servings 4

Ingredients
  

  • 1 lb. salmon fillet, wild caught, bones and skin removed
  • 4 tbsp. hoisin sauce, divided
  • 1 tbsp. avocado oil or other cooking oil
  • 4 baguette rolls
  • 1 cup mayonnaise
  • 1 tbsp. Sriracha sauce
  • 1/2 English cucumber sliced thin and lengthwise
  • 1 jalapeno sliced thin
  • 1 bunch cilantro
  • 1 bunch Thai basil
  • 1 lime sliced in wedges for serving

Pickled Carrot & Daikon Radish

  • 1 medium daikon radish peeled and cut matchstick style
  • 4 medium carrots peeled and cut matchstick style
  • 1 small jalapeno sliced thin
  • 2 cups boiling water
  • 1 cup white vinegar
  • 1 cup white granulated sugar

Instructions
 

  • Cut salmon into bite size cubes and coat with half the hoisin sauce.
  • Place large frying pan over medium heat, add avocado oil and salmon pieces. Cook for about 2-3 minutes on each side. While salmon is cooking, toast baguette rolls in oven or air fryer. Remove salmon from heat and coat with remaining hoisin sauce.
  • Combine mayonnaise and Sriracha sauce in a small bowl. Spread on each side on toasted baguette roll. Place a layer of cucumber, jalapeno, pickled carrot and daikon radish, and fresh herbs on roll. Top with a few pieces of salmon and finish with a squeeze of lime.

Pickled Carrot & Daikon Radish

  • Divide cut carrot, daikon radish and jalapeno into two small Mason jars or one large Mason jar.
  • Boil water and stir in vinegar and sugar to dissolve. Pour mixture over carrots, daikon radish and jalapenos. Cover and refrigerate for at least 20 minutes. Can be stored in the fridge for up to about two weeks.
Keyword Bahn Mi Sandwich, Banh Mi Sandwich, fish sandwich, Hoisin Salmon, Salmon Sandwich, Vietnamese Sandwich

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Filed Under: Seafood Tagged With: Asian Salmon, Bahn Mi Sandwich, Banh Mi Sandwich, Easy Salmon Recipe, Hoisin Salmon, Salmon Lunch Recipes, Salmon Recipes, Salmon Sandwich, Vietnamese Salmon

Grilled Salmon with Rosemary and Hot Honey

June 13, 2019 by Tamara Giebel Leave a Comment

Rustic, wild Grilled Salmon with Rosemary and Hot Honey is a must for your Father’s Day BBQ. Simple to make and it’s ready in 15 minutes. So that means you’ll have more time to spend with dad. AND if you haven’t tried hot honey yet…you better scroll down to find out where to get some!

Fishing with my dad is the strongest memory for me. Getting up at the crack of dawn was easy because dad always had a variety of Hostess doughnuts to lure us down to the marina where we kept our boat. Sometimes we would go for a day trip and sometimes it was a weekend overnight adventure. Taking the boat through the San Juan Islands was a magical experience. Exploring the many inlets and searching for whales, stopping to cast our fishing poles or drop some crab pots and coming home with gifts from the sea.

As you can tell from my recipe collection, seafood is my favorite dish to make and wild salmon is unlike any other fish. I ALWAYS choose wild salmon over farmed. Locals to the Pacific Northwest can always tell the difference between wild caught and farmed salmon. Wild caught salmon has a firmer texture and natural color. I would never buy salmon that has added color. NEVER. If I’m buying from the grocery, I look for the terms:

Wild No Color Added Fresh

I like my salmon simple and a little rustic. Some fresh herbs from the garden, butter and always fresh lemon slices. Since I’m on a HOT HONEY kick, this time I’ve added hot honey to the mix. Specifically Bee Local Hot Honey, who joined Jacobsen Salt Co. in 2015. Local to the Pacific NW and sustainable, Bee Local Hot Honey is made with scorpion chili peppers (yes, the name tells it all – it’s HOT) But…it’s so incredible that I’m using it on nearly everything and you should too! Check out their website, where you can get your own bottle of honey: Jacobsen Salt Co. – Bee Local Honey

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Print

Grilled Salmon with Rosemary & Hot Honey

Wild Sockeye salmon drizzled in hot honey and grilled with rosemary and lemon.
Course Main Course
Cuisine PNW, Seafood
Keyword PNW Recipes, salmon
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 lb wild salmon fillet
  • 4 tbsp butter
  • 1 tbsp hot honey
  • 2 sprigs fresh rosemary removed from stem
  • salt and pepper
  • 1 large lemon sliced in rounds

Instructions

  • Fire up that grill! I like the flavor of charcoal, especially for salmon. Make sure the coals have burned out and are all gray. You don't want to taste any lighter fluid left of the black charcoals.
  • Slather salmon fillet with butter. Drizzle with about half the hot honey. I like to make zig-zag drizzles across the fillet. Sprinkle on about half of the rosemary and a little salt and pepper.
  • Place flesh side of salmon on grill first. Let cook until salmon turns opaque half way to the middle of fillet. Timing will depend on the thickness of the salmon. A one inch thick fillet will take about 5 minutes on each side. You will know when the salmon fillet is ready to flip over because it will come off the grill with ease. Don't rush it. Flip and continue cooking for another 5 minutes (depending on thickness).
  • Remove from grill and drizzle remaining hot honey over fillet, sprinkle remaining rosemary, season with salt and pepper and garnish with sliced lemons on top.

Filed Under: Seafood Tagged With: Grilled Fish, Hot Honey, PNW Cuisine, Salmon Recipes

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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OUT WEST: Food & Lifestyle is all about coastal seafood to valleys providing local farm raised meat, vegetables and cheeses. The west coast provides a bounty of fresh food and I’m excited to share it with you.. Let's dig in →

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Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.
Salmon Bahn Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

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