Vietnamese Salmon Banh Mi Baguettes

with Spicy Slaw & Cucumber Spears

Allergens: Eggs, Soy, Wheat, Fish

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Sweet Thai Chili Sauce

    1 ounce

  • Mini Cucumber

    1 unit

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Coleslaw Mix

    4 ounce

  • Sriracha

    1 teaspoon

  • Demi-Baguette

    2 units

  • Cilantro

    ¼ ounce

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

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

  • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes.

  • Flip and cook until cooked through, 1-2 minutes more. TIP: While 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, combine coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime juice (big squeeze for 4 servings), 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.

  • Divide sandwiches between plates. Serve with cucumber spears and any remaining spicy slaw on the side.