Bahn Mi Sandwiches/Dogs
I have made this with hot dogs (organic, grass fed) and it was tasty. Can't wait to try the salmon version.
For the salmon
1 (12-ounce) fillet fresh salmon, bones and skin removed
1 tablespoon soy sauce
2 teaspoons brown sugar
Freshly cracked pepper, to taste
High-heat oil
1 (12-ounce) fillet fresh salmon, bones and skin removed
1 tablespoon soy sauce
2 teaspoons brown sugar
Freshly cracked pepper, to taste
High-heat oil
For the quick-pickled radishes and carrots
1 large daikon radish, peeled and cut into matchstick lengths
2 or 3 carrots, peeled and cut into matchstick lengths
3 to 4 radishes, sliced in rounds
3/4 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 teaspoon salt
1 large daikon radish, peeled and cut into matchstick lengths
2 or 3 carrots, peeled and cut into matchstick lengths
3 to 4 radishes, sliced in rounds
3/4 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 teaspoon salt
For the sandwiches
4 (6- or 7-inch) lengths of baguette (see note)
1 cucumber, peeled lengthwise
4 (6- or 7-inch) lengths of baguette (see note)
1 cucumber, peeled lengthwise
Pickled radish & carrot
Good-quality mayonnaise, mixed with sriracha and/or lime
12 thin jalapeño slices
8 to 12 sprigs cilantro
To make the salmon
Cut the salmon into 8 slices, crosswise, and lay them out on a work surface. Combine the soy sauce, brown sugar and pepper; brush generously on the salmon. Heat a little oil in a cast-iron or heavy skillet over medium-high heat and sear the salmon until caramelized on both sides, about 1 minute to a side. Remove to a platter. If you are not going to eat the sandwiches right away, chill the salmon before composing.
Good-quality mayonnaise, mixed with sriracha and/or lime
12 thin jalapeño slices
8 to 12 sprigs cilantro
To make the salmon
Cut the salmon into 8 slices, crosswise, and lay them out on a work surface. Combine the soy sauce, brown sugar and pepper; brush generously on the salmon. Heat a little oil in a cast-iron or heavy skillet over medium-high heat and sear the salmon until caramelized on both sides, about 1 minute to a side. Remove to a platter. If you are not going to eat the sandwiches right away, chill the salmon before composing.
To make the vegetables
Place the vegetables in a bowl. Combine the rest of the ingredients in a small saucepan and heat until the sugar and salt are dissolved. Pour the warm pickling liquid over the vegetables and allow them to marinate at least 1 hour and up to overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
To compose the sandwiches
Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
With a vegetable peeler, cut thin strips of cucumber the same length as the baguette. Make 3 or 4 for each sandwich. If you like, you may sprinkle the cucumber with a little fish sauce or just a dash of salt and sugar.
If you like your mayo a little zestier, stir in a squeeze of fresh lime and a little hot chili sauce.
For each sandwich: Spread the inside with mayonnaise and place 2 pieces of salmon or hotdog split on the bottom. Layer the pickled vegetables, sliced cucumbers, sliced jalapeños and cilantro sprigs on top.
Place the vegetables in a bowl. Combine the rest of the ingredients in a small saucepan and heat until the sugar and salt are dissolved. Pour the warm pickling liquid over the vegetables and allow them to marinate at least 1 hour and up to overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
To compose the sandwiches
Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
With a vegetable peeler, cut thin strips of cucumber the same length as the baguette. Make 3 or 4 for each sandwich. If you like, you may sprinkle the cucumber with a little fish sauce or just a dash of salt and sugar.
If you like your mayo a little zestier, stir in a squeeze of fresh lime and a little hot chili sauce.
For each sandwich: Spread the inside with mayonnaise and place 2 pieces of salmon or hotdog split on the bottom. Layer the pickled vegetables, sliced cucumbers, sliced jalapeños and cilantro sprigs on top.
