Salmon Banh Mi Baguettes
with Spicy Slaw & Cucumber Spears
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Wash and dry produce.
Roughly chop cilantro. Quarter lime. Trim and quarter cucumber lengthwise into spears.
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.
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.
