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Salmon Banh Mi

Kimberley Hasselbrink
  • 120 minutes
  • Serves 4

INGREDIENTS

1

skinless wild salmon, skinless wild

2

Carrots, medium

1/4 cup

Cilantro, loosely packed leaves

4 oz

Daikon radish

1/3

English cucumber

4

small clove Garlic

1

Jalapeno, small

1/2

Lemon or lime, Zest of

1/4 cup

Thai or regular basil, loosely packed leaves

1/4 cup

Fish sauce

1/2 cup

Mayonnaise, store bought or homemade

1 tbsp

Sriracha sauce, store-bought or homemade

1 tsp

Tamari, low-sodium

1/4 cup

Brown sugar, lightly packed

1/4 cup

Cane sugar, natural

1/2 tsp

Sea salt, fine

1/2 cup

Distilled white vinegar

1/4 cup

Water

1

French, vietnamese, or gluten-free baguette, sliced crosswise into 4 equal pieces (5 to 6 inches each)