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Les Marchés Publics de Montréal

Salmon & Beet Banh mi Sandwich

All recipes |  Appetizers, Lunch and brunch

Salmon & Beet Banh mi Sandwich, Déjeuners et brunchs
  • 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

    1. Heat the sesame oil in a pan at medium heat, and cook the salmon filet.
    2. 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.
    3. Continue cooking for 2 minutes, let cool, flake and set aside.
    4. Meanwhile, marinate the beets in the water and rice vinegar for 15 minutes. Drain.
    5. Mix the mayonnaise, Hoisin sauce and sesame oil in a bowl. Set aside.
    6. 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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