Good Eggs Meal Kits
Salmon Banh Mi Sandwiches Kit
Product Details
Our modern lighter take on Bahn Mi uses tender pan-roasted Coho salmon and crunchy pickled daikon and carrots made in the Good Eggs Kitchen, all wrapped onto crusty baguette bread with Jalapeño slices and fresh herbs.
Contains: fish, wheat
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 for about 30 minutes, refreshing water once.
What You Get
Baguette
Pickled Daikon & Carrots
Lime
Cilantro
Jalapeño
Coho Salmon (see note below)
What You'll Need
Salt
Vegetable oil or cooking oil of your choice
Mayo (optional)
1 teaspoon of white or brown sugar (optional)
1 tablespoon of soy sauce (can be substituted for tamari or fish sauce)
Step 1
Remove the salmon from the packaging, bloth dry with paper towel and place in a shallow bowl. Make a quick marinade by mixing 1 tablespoon of oil, soy sauce (or alternative) and sugar in a wide shallow bowl. Pour marinade over salmon and let for sit 10-15 minutes.
Step 2
Preheat the oven to 375°F. Place the baguette into the oven to warm until crusty and golden, 5 to 8 minutes. Cut the baguette into 4 evenly sized rolls, and split them in half lengthwise.
Step 3
Meanwhile, trim the cilantro, separating it into sprigs. Slice the jalapeño into thin rings.
Step 4
In a large nonstick frying pan over high heat, warm 1 tablespoon of vegetable oil. When the oil shimmers, add the salmon skin-side up. Sear until golden and firm, 2 to 3 minutes per side, depending on thickness. Transfer to a plate too cool slightly. Once cooked the salmon skin can be removed easily from the skin and broken into tender chucks for the banh mi.
Step 5
To build the sandwiches, spread with mayo, if using. Layer with the pickled daikon and carrots, then the salmon pieces. Top each with a handful of cilantro and jalapeño slices, a fresh squeeze of lime, and serve warm.
