Preparation Instructions
Preheat the oven to 375F
Line a baking sheet with parchment paper or foil
Place the fillets flat side down, add marinade from the pouch on top of the salmon & bake 28 to 32 minutes from frozen
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.
Prep the following veggies:
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
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
2 Bolillos, French rolls or sliced baguette in 5” to 6” length
Remove the salmon from the oven and let cool for 5 minutes. Slice open the Bolillo, French roll or baguette. 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
- Blackened Salmon with Mike’s Hot Honey® fillets
- Pickled Onions
- ½ cup apple cider vinegar
- 2 tablespoons sugar
- 1 large red onion – thinly sliced
- 2 teaspoons fish sauce
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