The secret to getting anyone to love salmon is sweetening it up with a sticky glaze. Slide it onto pieces of crusty baguette with shredded veggies and fresh herbs.
Contains: fish, wheat. soy.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Wild salmon pieces (see note below)
What You'll Need
Preheat the oven to 375°F. Slide the baguette into the oven to warm until crusty and golden, 5 to 8 minutes. Cut the baguette into 3 evenly sized rolls, and split them in half lengthwise.
Meanwhile, place about 2 cups of the carrots in a bowl, drizzle with the juice of 1 lime, season with a pinch of salt, and toss to combine. Trim the cilantro, separating it into sprigs. Slice the jalapeño into rings, if using. Remove the salmon from the packaging, pat dry with paper towels, and season lightly with salt on both sides.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the salmon and sear until golden and firm, 2 to 3 minutes per side, depending on thickness. Transfer to a plate and brush with the lemongrass glaze, coating completely.
To build the sandwiches, spread with mayo, if using. Layer with the carrots, then the glazed salmon pieces. Top each with a handful of cilantro and jalapeño rings, and serve warm.