Salmon Banh Mi Baguettes Elevated Dinners, Impressively Easy

Name: Salmon Banh Mi Baguettes Elevated Dinners, Impressively Easy
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 10 oz Salmon; 1 oz Sweet Thai Chili Sauce; 1/4 oz Cilantro; 1 Cucumber; 1 Lime; 4 oz Coleslaw Mix; 2 tbsp Mayonnaise; 1 tsp Sriracha; 2 unit Demi-Baguette; 1 tsp Cooking Oil; Salt; Black Pepper

By Recipe0 System

Tonight’s dinner features our spin on a Vietnamese banh mi sandwich with a twist from the sea: salmon! Quick-cooking, flavorful, and dressed with sweet Thai chili sauce, this fish makes a perfect sandwich-stuffer. It’s piled high with a spicy lime-spiked cabbage-cilantro slaw and loaded into toasty baguettes for a sammie experience you won’t forget any time soon. Top with a final squeeze of lime juice, serve crisp cucumber spears and extra slaw on the side, then prepare for total taste bud takeover (in just a quick 15 minutes!).

Vietnamese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Salmon
1 oz Sweet Thai Chili Sauce
1/4 oz Cilantro
1 Cucumber
1 Lime
4 oz Coleslaw Mix
2 tbsp Mayonnaise
1 tsp Sriracha
2 unit Demi-Baguette
1 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Pat salmon* dry and season all over with salt and pepper.

Drizzle oil in a hot large pan. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: While the salmon cooks, move on to the rest of the recipe.

Once cooked, remove skin and discard; transfer salmon to a medium bowl. Using a fork, break salmon into pieces. Stir in chili sauce.
2

Wash and dry produce. Roughly chop cilantro. Quarter lime. Trim and quarter cucumber lengthwise into spears.
3

In a second medium bowl, toss together coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime (big squeeze for 4), salt, and pepper. TIP: For a brighter flavor, add more lime.
4

Halve and toast baguettes until golden; fill with salmon and as much spicy slaw as you like.

Serve with cucumber spears and any remaining spicy slaw on the side. Salmon is fully cooked when internal temperature reaches 145°.

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