Salmon & Beet Banh mi Sandwich - Appetizers | Montreal’s Public Markets

Preparation time : 30 minutes

Total time : 40 minutes

Enjoy Québec fresh beets with this delicious recipe, by Atelier Cuisiner en Famille.

Ingredients

225 g (1/2 lb.) Fresh salmon filet
15 ml (1 tsp.) Toasted sesame oil
1 green onion, chopped
30 ml (2 tbsp.) Soy sauce * (low sodium)
1 clove of garlic, minced
5 ml (1 tsp.) fresh ginger, grated
2,5 ml (1/2 tsp.) 5 spices mix* (Épices de cru)
2,5 ml (1/2 tsp.) Sambal Oelek (optional)

Toppings:

250 ml (1 cup) julienned beets
250 ml (1 cup) julienned carrots
250 ml (1 cup) julienned cucumber
125 ml (1/2 cup) soy beans
125 ml (1/2 cup) water
15 ml (1 tbsp.) rice vinegar
Fresh coriander to taste
Sesame seeds to taste
125 ml (1/2 cup) homemade or store-bought mayonnaise
15 ml (1 tbs.) hoisin sauce
5 ml (1 tsp.) toasted sesame oil

Preparation

Heat the sesame oil in a pan at medium heat, and cook the salmon filet.
When it is browned on both sides, add the rest of the ingredients: green onion, soy sauce, garlic, ginger, 5 spices and the Sambal Oelek.
Continue cooking for 2 minutes, let cool, flake and set aside.
Meanwhile, marinate the beets in the water and rice vinegar for 15 minutes. Drain.
Mix the mayonnaise, Hoisin sauce and sesame oil in a bowl. Set aside.
Slice the buns in half, spread the mayonnaise mixture and place the toppings on each of the sandwiches (salmon, julienned vegetables, soy seeds, coriander and sesame seeds)

Variations: Use different coloured beets (yellow or ciogga). Instead of submarine buns, use rice paper wraps to make spring rolls, or even slice them like sushi. You can also make a salad and even Vietnamese burgers with the ingredients.
A recipe from d’Atelier Cuisiner en Famille, created by chief educator Mélissa Clément, for Montreal’s Public Markets. Illustration by Laucolo.

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