Salmon & Beet Banh mi Sandwich

Salmon & Beet Banh mi Sandwich

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)
Preparation
30 minutes
Cooking
40 minutes
Servings
4 portions
Category
Breakfasts and brunch
Appetizers
Main dishes
Recipe by
Mélissa Clément

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.