Salmon Banh Mi with Spicy Mayo
Ingreadient
- 1 7-oz. salmon fillets with skin
- 3 Tbsp. low-sodium tamari or soy sauce
- 1 tsp. olive oil, plus more for baking dish
- 3 cloves garlic, finely chopped
- 2 small carrots, very thinly sliced
- 4 radishes, thinly sliced
- 1/2 c. rice vinegar
- 3 Tbsp. mayonnaise
- 1/2 tsp. hot sauce (such as sriracha)
- 2 small whole-wheat baguettes (or 1 large), split and toasted wheat baguetteswheat baguettes
- 1/4 c. fresh cilantro
Direction
- Place salmon in a resealable bag and add tamari (or soy sauce), oil, and garlic. Let marinate at room temperature 15 minutes. Heat broiler.
- Meanwhile, in a bowl, toss carrots, radishes, and vinegar. Let sit, tossing occasionally, at least 20 minutes and up to 1 1/2 hours.
- Transfer salmon, skin side down, to an oiled baking dish. Discard marinade. Broil 6 in. from heat until golden brown and opaque throughout, 9 to 10 minutes.
- In a small bowl, combine mayonnaise and hot sauce; spread onto bread halves. Remove skin from fillets and flake on 2 of the bread halves. Drain pickled vegetables and place on top of fish. Top with cilantro and remaining bread. Cut to make 4 sandwiches.
