Salmon Banh Mi Baguettes

Name: Salmon Banh Mi Baguettes Elevated Dinners, Impressively Easy
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 10 ounce Skin-on Salmon; 1 ounce Sweet Thai Chili Sauce; ¼ ounce Cilantro; 1 unit Mini Cucumber; 1 unit Lime; 4 ounce Coleslaw Mix; 2 tablespoon Mayonnaise; 1 teaspoon Sriracha; 2 unit Demi-Baguette; 1 teaspoon Cooking Oil; Salt; Pepper

Elevated Dinners, Impressively Easy

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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!).

Tags:

New

•Spicy

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Fish

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Skin-on Salmon

(Contains: Fish)

1 ounce

Sweet Thai Chili Sauce

¼ ounce

Cilantro

1 unit

Mini Cucumber

1 unit

Lime

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Sriracha

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories870 kcal

Fat41 g

Saturated Fat9 g

Carbohydrate79 g

Sugar15 g

Dietary Fiber3 g

Protein35 g

Cholesterol105 mg

Sodium960 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

•Medium Bowl

Instructions

PDF

• 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.

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

• 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.

• 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°.