Salmon Bánh mì Sandwich
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Elevate your sandwich skills with this healthy, colorful and incredibly flavorful spin on Bánh mì.
Originating in Vietnam, Bánh mì is actually a French-Vietnamese hybrid recipe that features sour pickled veggies and, most commonly, Asian pork or ham between a fluffy ciabatta bun.
I love this recipe in its original form because it’s allows me to fill up on a rainbow of wholesome veggies in a way that’s both exciting to the taste buds and satisfying to the belly, but the addition of fresh salmon takes the flavor, texture and nutritional value to a new level!
Bright pink and swimming with essential omega-3s, Heinen’s fresh salmon fillets are among the best I’ve ever found in a grocery store. Their freshness is unparalleled and the taste truly reflects it! Coated in a spicy and zesty marinade and pan-seared to perfection, the flavor and texture of the fresh fillets are the perfect complement to the traditional pickled veggie topping. I don’t think I’ll ever make another Bánh mì sandwich without salmon again.
Give this recipe a try the next time you need a flavorful way to serve fish!
Salmon Bánh mì Sandwich
Servings: 2
Ingredients
For the Salmon
- 1 lb. salmon, skin and bones removed
- 2 Tbsp. soy sauce
- 2 garlic cloves, crushed or minced
- Juice of ½ lime
- 1 Tbsp. coconut sugar
- 1 tsp. sriracha
- ½ tsp. sesame oil
- Extra virgin olive oil, for frying
For the Pickled Vegetables
- ½ carrot, cut into matchsticks
- 1 Persian cucumber (available in 5-pack mini cucumber tray), cut into matchsticks
- ½ small daikon radish, cut into matchsticks
- 1 watermelon radish, cut into matchsticks
- ½ serrano pepper, sliced
- ¾ cup apple cider vinegar
- 3 Tbsp. Heinen’s pure organic maple syrup
- Pinch of sea salt
For the Sandwich
- 2 Tbsp. mayonnaise
- ½ Tbsp. sriracha
- Ciabatta loaf, halved lengthwise
- Extra virgin olive oil, for frying
- Cilantro
Instructions
- In a container, whisk together the soy sauce, garlic, lime juice, coconut sugar, sriracha and sesame oil. Add the salmon and coat it in the mixture. Allow to marinate in the refrigerator for at least 30 minutes, or a few hours.
- In a clean jar, add the carrot, cucumber, daikon, watermelon radish, serrano pepper, vinegar, maple syrup and salt. Seal the jar and shake well. If needed, add more vinegar to fully submerge the vegetables. Let sit in the refrigerator for 30 minutes or longer.
- In a small bowl, whisk together the mayonnaise and sriracha to create a sauce for the sandwich.
- Heat some olive oil in a pan over medium heat. Remove the salmon from the marinade and allow any excess to drip off. Reserve the marinade. Place the salmon in the pan, flesh-side-down, and sear, undisturbed, for 3-5 minutes until golden. Flip and sear the other side for 2 minutes. Add the marinade to the pan and spoon it over top of the salmon. Continue to sear until the salmon is cooked through.
- Brush a small amount of olive oil on the cut surface of the ciabatta bread. Grill the bread in a pan or on a grill, cut-side-down, until golden brown.
- On the bottom piece of ciabatta bread, add the salmon and a drizzle of the mayonnaise and sriracha sauce. Layer the pickled vegetables and cilantro on top and add the top piece of the bread. Cut into 4 sandwiches and enjoy!
