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 (in just a quick 15 minutes!).
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
