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.
Allergens
Utensils
Tags
Salmon
10 ounce
Sweet Thai Chili Sauce
1 ounce
Cilantro
0.25 ounce
Mini Cucumber
1 unit
Lime
1 unit
Coleslaw Mix
4 ounce
Mayonnaise
2 tablespoon
Sriracha
1 teaspoon
Demi-Baguette
2 unit
Cooking Oil
Salt
Pepper
• 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°.***
810
kcal
Calories
40
g
Fat
8
g
Saturated Fat
55
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
980
mg
Sodium
