Salmon Banh Mi
Kimberley Hasselbrink's eye-catching bahn mi recipe uses fish-sauce-marinated salmon instead of traditional pork, creating a lighter yet rich sandwich.
Kimberley Hasselbrink's eye-catching bahn mi recipe uses fish-sauce-marinated salmon instead of traditional pork, creating a lighter yet rich sandwich.
- 1/2 cup mayonnaise
- 1/2 cup distilled white vinegar
- 1/4 cup boiling water
- 3 cloves garlic finely minced
- 1/4 cup fish sauce
- 1/2 teaspoon fine sea salt
- 2 medium carrots
- zest of 1/2 lemon
- pickled vegetables
- 1/4 cup lightly packed brown sugar
- 1 tablespoon sriracha chili sauce
- 1/4 cup loosely packed fresh cilantro leaves
- 2 ounces total) or substitute daikon radish
- 1/3 english cucumber
- 1/4 cup natural cane sugar
- aã¯oli
- 1 small clove garlic finely minced
- banh mi
- 1 teaspoon low-sodium tamari
- 16 ounces skinless wild salmon fillet (preferably thin) pinbones removed, cut into four equal pieces
- 1 pieces (about 5 to 6 inches long)
- 1/4 cup loosely packed fresh thai basil leaves
- 1 small jalapeã±o very thinly sliced (optional)
- Carbohydrate 33.3473952063557 g
- Cholesterol 10.5000000088762 mg
- Fat 10.3678416750611 g
- Fiber 4.45766659545813 g
- Protein 3.16149166950512 g
- Saturated Fat 1.573643334609 g
- Serving Size 1 1 Serving (408g)
- Sodium 1949.74237957505 mg
- Sugar 28.8897286108976 g
- Trans Fat 8.59742500707928 g
- Calories 223 calories
Step-by-step
- To make the pickled vegetables, julienne carrots and thinly slice radishes and cucumber.
- Whisk together vinegar, sugar, and salt; add vegetables and pickle for 30-60 minutes.
- Drain and refrigerate.
- For the aïoli, combine mayonnaise, garlic, and lemon zest; refrigerate for at least 20 minutes.
- Whisk boiling water and brown sugar; add fish sauce, Sriracha, tamari, and garlic. Reserve 3 tablespoons.
- Marinate salmon in the remaining mixture for 1 hour.
- Broil salmon for 6-8 minutes.
- Split and hollow out baguettes; spread with aioli.
- Layer with pickled vegetables, cilantro, basil, salmon, jalapeño, and reserved marinade.
- Top with baguette and serve.
A Summery Twist on a Classic: My Salmon Banh Mi Adventure
As a busy professional woman, juggling work deadlines and social commitments, finding time to cook delicious and healthy meals can be a real challenge. But I believe that good food shouldn't be a luxury, it should be a part of a balanced life. That's why I'm always on the lookout for recipes that are both flavorful and quick to prepare. Recently, I stumbled upon a recipe that perfectly encapsulates this balance: the Salmon Banh Mi. I’ve always loved the vibrant flavors of traditional Banh Mi, that perfect blend of sweet, savory, and spicy, but I was looking for a lighter, healthier twist. This recipe, featuring salmon instead of the usual pork, was a revelation!
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the preparation process, though involving several steps, is surprisingly manageable, even on a busy weeknight. The key to this Salmon Banh Mi lies in the marinade. The combination of fish sauce, brown sugar, Sriracha, and tamari creates a complex umami flavor that perfectly complements the delicate taste of the salmon. The slight sweetness from the brown sugar balances the saltiness of the fish sauce, while the Sriracha provides a delightful kick. The marinade is also responsible for tenderizing the salmon beautifully; after a short marination period and a quick broil, the salmon is perfectly cooked, with a lovely crispy exterior.
Making the pickled vegetables is also a straightforward process. I love the crunch they add to the sandwich, a nice textural contrast against the soft baguette and juicy salmon. The simple combination of vinegar, sugar, and salt creates a delightful tangy and slightly sweet flavor that cuts through the richness of the salmon and aioli. The homemade aïoli adds another layer of flavor, a creamy richness that elevates the entire sandwich experience. The combination of garlic and lemon zest brings a bright freshness, complementing the other bold flavors.
I found myself making this sandwich repeatedly throughout the summer. It's so refreshing and satisfying, perfect for a quick lunch or a light dinner. The beautiful colors of the ingredients – the bright orange carrots, the vibrant green cilantro and basil, the pinkish salmon, and the crisp cucumber slices – make it not only delicious but also a feast for the eyes. The leftover pickled vegetables are great in salads or rice dishes as well. This recipe also demonstrated that cooking healthier doesn't need to compromise on taste; this Salmon Banh Mi provides a culinary experience just as fulfilling and satisfying as its traditional counterpart.
This Salmon Banh Mi has become my go-to recipe for those busy days when I want a wholesome and delightful meal that's as nourishing as it is tasty. The beauty of this dish is that it's adaptable to your preferences. For instance, If you're not a fan of jalapeños, feel free to omit them or substitute other similar chili peppers. Similarly, if you want to try different types of fish, feel free to experiment. The essence remains the same: a harmonious blend of flavors that create a truly exceptional sandwich. Overall, this Salmon Banh Mi recipe is not just a meal, but an experience – a delightful journey of flavors and textures, perfect for any occasion.
I often find myself bringing this sandwich to picnics or potlucks; it's always a crowd-pleaser. It's such a versatile recipe that it can be adapted based on seasonal availability of ingredients. I find it particularly amazing in the summer when the freshest vegetables are at their peak. I encourage everyone to try this recipe; it's a true testament to how simple ingredients can create a remarkably complex and satisfying dish. It's a testament to the power of simple, fresh ingredients, skillfully combined to create a masterpiece. More than just a sandwich, it's a culinary journey.
