Shortcut Salmon Banh Mi
WITH WILD SALMON STEAKHOUSE
A time-saving spin on the classic Vietnamese sandwich. This quick slaw makes a great topping, but could also just as easily be served as a side.
STEP 1: Prepare Morey’s Wild Salmon Steakhouse fillets according to package directions.
STEP 2: In a medium bowl, whisk together lime juice, honey, sesame oil, vinegar, salt, and pepper.
STEP 3: Add carrots and cucumber to create a slaw. Toss to coat.
STEP 4: In a separate bowl, whisk together Sriracha and mayonnaise.
STEP 5: Split each roll in half and spread with Sriracha mayonnaise. Pile 1/4 cup of slaw mixture on the bottom roll and top with salmon. Layer sliced tomatoes over salmon and top with cilantro to finish building the sandwich.
STEP 6: Serve with lime slices.
TIP: This dish also works with smoked salmon.
- 2 Morey’s Wild Salmon Steakhouse fillets
- 1 baguette, cut into 4 pieces
- 2 fresh limes, juiced
- 2 Tbsp. honey
- 1/4 cup sesame oil
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. Sriracha (optional)
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup fresh cilantro with stems
- 1 tomato, thinly sliced
- 1/4 cup mayonnaise
- Salt and freshly ground black pepper to taste
Additional Product Options
Riesling or Chilled Sake
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