Elevated Dinners, Impressively Easy
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
1 teaspoon
Salt
Pepper
• Pat salmon* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: While the 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, toss together coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime (big squeeze for 4), 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. • Serve with cucumber spears and any remaining spicy slaw on the side. ***Salmon is fully cooked when internal temperature reaches 145°.***
820
kcal
Calories
40
g
Fat
8
g
Saturated Fat
55
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
960
mg
Sodium
with Chicken Thighs, Spicy Guac & Smoky Red Pepper Crema
