Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Prep Time30 minutesmins
Cook Time6 minutesmins
Course: Dinner, Main Course
Cuisine: Asian, Farm to Table, PNW
Keyword: Bahn Mi Sandwich, Banh Mi Sandwich, fish sandwich, Hoisin Salmon, Salmon Sandwich, Vietnamese Sandwich
Servings: 4
Ingredients
1lb.salmon fillet, wild caught, bones and skin removed
4tbsp.hoisin sauce, divided
1tbsp.avocado oilor other cooking oil
4baguette rolls
1cupmayonnaise
1tbsp.Sriracha sauce
1/2English cucumbersliced thin and lengthwise
1jalapenosliced thin
1bunchcilantro
1bunchThai basil
1limesliced in wedges for serving
Pickled Carrot & Daikon Radish
1mediumdaikon radishpeeled and cut matchstick style
4mediumcarrotspeeled and cut matchstick style
1smalljalapenosliced thin
2cupsboiling water
1cupwhite vinegar
1cupwhite 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.