Preparation Instructions
COOK FISH:
Prepare Morey’s Wild Salmon fillets with Hot Honey according to package directions using your preferred cooking method. Once cooked, remove salmon from the oven and let cool for 5 minutes. Remove skin and discard.
PICKLED ONIONS:
While the fish is baking, in a small sauce pan combine the vinegar & sugar and bring to a boil. Stir to dissolve the sugar then remove from the heat pouring the hot vinegar over the sliced red onions. Stir in fish sauce and let cool.
VEGGIE SLAW:
Combine cucumber, red cabbage, carrot, jalapeno, radishes, and cilantro. Stir gently until blended.
HOT HONEY MAYO:
In a small bowl, mix the following ingredients & set aside
1/3 cup mayonnaise
2 Tablespoons Mike’s Hot Honey
½ teaspoon paprika
TO SERVE:
Spread the Hot Honey Mayo on the inside of the bread. Lay the salmon fillet on the bottom then add cucumber ribbons, red cabbage, carrot, jalapeno slices, radish matchsticks, pickled red onions & cilantro. Drizzle with Mike’s Hot Honey & enjoy.
Ingredients
- 1 Package of Morey’s Wild Salmon Fillets with Mike’s Hot Honey
- ½ cup apple cider vinegar
- 2 tablespoons sugar
- 1 large red onion – thinly sliced
- 2 teaspoons fish sauce
- 1 cucumber – peeled lengthwise with a peeler for ribbons
- ¼ cup thinly sliced red cabbage
- 1 large carrot peeled & julienned
- 1 jalapeno – thinly sliced
- 2 radishes cut into thin matchsticks
- Garnish with cilantro
- 1/3 cup mayonnaise
- 2 Tablespoons Mike’s Hot Honey
- ½ teaspoon paprika
- 2 Bolillos, French rolls or sliced baguette in 5” to 6” length
