Salmon Banh Mi Baguettes

Name: Salmon Banh Mi Baguettes with Spicy Slaw & Cucumber Spears
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 10 ounce 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; Cooking Oil; Salt; Pepper

with Spicy Slaw & Cucumber Spears

Recipe Development TeamUpdated on September 03, 2025

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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:

High Protein

•Quick

•Easy Prep & Clean

•Spicy

•Nutritious Picks

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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

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

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories810 kcal

Fat40 g

Saturated Fat8 g

Carbohydrate55 g

Sugar14 g

Dietary Fiber3 g

Protein34 g

Cholesterol115 mg

Sodium980 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

•Large Pan

•Paper Towel

•Medium Bowl

Instructions

PDF

• 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.

Fish is fully cooked when internal temperature reaches 145°.