Vietnamese Salmon Banh Mi Sandwich Recipe
Delight your guests with the fresh, ethnic flavour and crunch of this Banh Mi, a Vietnamese sandwich with a fusion of seafood and pickled vegetables. Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions make it easy.
Chef Hack: To pickle the vegetables soak them in seasoned rice wine vinegar, or make your own marinade by mixing vinegar with sugar.
Cost Savings: These frozen salmon portions are already pre-glazed with sweet soy, to save hours of labour and reduce waste.
Ingredients:
|
24 x 3 ½ oz |
Frozen Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions (Product Code 8974) |
24 x 100 g |
|
2 cups |
Carrots, thinly sliced |
500 ml |
|
2 cups |
Cucumbers, thinly sliced |
500 ml |
|
1 cup |
Seasoned rice wine vinegar |
250 ml |
|
24 small |
Baguettes |
24 small |
|
1 1/3 cups |
Mayonnaise |
300 ml |
|
2 cups |
Radishes, thinly sliced |
500 ml |
Method:
- Bake frozen Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions.
- Place carrots and cucumbers in a bowl. Add seasoned rice wine vinegar. Cover and pickle for 30 minutes. Drain.
- Slice baguettes in half lengthwise. Spread top portion with mayonnaise. Distribute remaining ingredients on the bottom portion. Top with the other half of the baguette.
Serves 24.