Salmon Banh Mi with Orange Chili Sauce

Bahn Mi 2

Bánh mì is a Vietnamese term for all kinds of bread. The word is derived from bánh and mì. Bread, or more specifically the baguette, was introduced by the French during its colonial period. (via Wikipedia)

The Bánh mì Vietnamese sandwich has become quite popular. When made with salmon, it makes a nice change from the beef and pork versions. The French influence of a baguette combined with the pickled condiments pulls it all together taste wise and sets it apart from other sandwiches. It’s great for those “game time”gatherings or for a relaxing family meal. Use your Grillet for your salmon and consider making your own pickled vegetables, though a prepared slaw mix can also be used. This all-around healthier meal is a good change from the burger and beans fare with chips and dips.

Ingredients

FOR THE SALMON

1 ½ lbs boneless and skinless salmon, cut into serving sized pieces
olive oil
salt and pepper
1 or 2 large baguettes, cut into individual sized servings
1 orange, juiced, with 2 tbsp reserved for pickling
½ cup Thai chili sauce mixed with 2 tbsp fresh orange juice
1 seedless cucumber, sliced
Optional: garnishes of fresh cilantro or basil leaves, green onions and hot peppers
Pickled carrots and radishes

FOR THE PICKLED CARROTS AND RADISHES
½ cup water
2 tbsp fresh orange juice
¼ cup vinegar
¼ cup sugar
1 tsp salt
2 carrots, julienne
4 radishes, thinly sliced

Directions

Preheat the Grillet to 350º F. Brush fillets with olive oil and then season with salt and pepper.
Grill both sides for about 4 minutes each or until fully cooked, depending on thickness.
Place on a dish and cover to keep warm.
Prepare sandwiches by cutting the baguette into desired serving sizes.
Arrange the salmon on each and brush with some of the Thai chili sauce.
Top with some of the drained pickled vegetables, cucumber slices and sprigs of fresh cilantro or basil.

In a small saucepan, heat the water, vinegar, sugar and salt together and stir until dissolved.
Add the fresh orange juice and let cool. Place the cut up carrots and radishes in a bowl or jar with a lid and cover with the pickling liquid. Refrigerate for at least an hour or more. This will keep in the refrigerator for at least 2 weeks.

banh mi (2)

Over to You

What’s your version of Banh Mi? Share and inspire us!

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