with Pickled Cucumber
This spiced salmon sandwich is topped with tangy, pickled sesame cucumber for refreshing crunch. Served with a side of crisp snap peas and spicy mayo, it offers a delightful balance of flavours and textures. Ingredients: Salmon fillets • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sugar snap peas • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Green onion • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Black sesame seeds.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Sandwich Bun
2 unit
Zesty Garlic Blend
1 tbsp
Mini Cucumber
1 unit
Sugar Snap Peas
113 g
Black Sesame Seeds
7 g
Sesame Oil
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Green Onion
2 unit
Spicy Mayo
4 tbsp
Oil
2.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Cut cucumbers into 1/4-inch rounds.
- Thinly slice green onion.
- Whisk together, vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and half the sesame seeds.
- Add cucumber and green onions. Season with salt. Toss to coat. Set aside.
- Pat salmon dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium heat.
- When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then salmon. Cook until salmon is golden brown and cooked through, 3-4 min per side.** (NOTE: Cook in two batches for 4 ppl.)
- Meanwhile, heat a small pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then sugar snap peas and remaining sesame seeds. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer sugar snap peas cold and crunchy for dipping!)
- Meanwhile, halve buns and add to a toaster. Toast on high for 1-2 min until golden-brown.
- Spread top halves of buns with 1 tbsp spicy mayo.
- Cut cooked salmon in half lengthwise.
- Drain liquid from pickled cucumbers. Arrange salmon and pickled cucumbers on bottom buns, then sandwich with top buns.
- Divide sandwiches and sugar snap peas between plates.
- Serve remaining spicy mayo on the side for dipping.
If you've opted to get salmon, season it in the same way the recipe instructs you to season the tilapia. Cook salmon until golden brown and cooked through,3-4 min per side.**
740
kcal
Calories
51
g
Fat
9
g
Saturated Fat
38
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
32
g
Protein
105
mg
Cholesterol
1310
mg
Sodium
0.2
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
4
mg
Iron
