recipes

Seared Salmon Bánh mì

Makes 4 Sandwiches
INGREDIENTS:

  • 1 each:  French style baguette – cut into 4 equal sandwich sized lengths
  • 2 Tbsps Butter, unsalted, room temperature
  • 4 each Salmon portions (thawed) – 4-6 oz.
  • 3 Tbsps E.V.O.O.
  • 8 each Slices of Country pork paté, preferred brand
  • 2 cups mixed Pickled vegetables, preferred brand (containing shredded carrots, cucumbers, bell peppers)
  • 2 Tbsps Sambal Oelek chili sauce
  • 1 cup Aioli
  • ½ bunch Fresh cilantro leaves picked
  • 2 each Limes, halved
  • Salt & pepper to taste

INSTRUCTIONS:

  1. Preheat oven to broil setting.
  2. Place large sauté pan on high heat and let warm for 3-5 minutes. While it is heating up, season salmon filets with salt and pepper.
  3. Add E.V.O.O. to the hot sauté pan, and wait for the oil to come up to the smoke point.
  4. Add the seasoned salmon filets to the hot pan skin side up. Do not touch the fish for 5-7 minutes to create a sear on the serving side. Note: you may need to drop the heat on the pan to medium-high to avoid burning, but not too low that you will not get a good sear.
  5. After the 5-7 minutes, once a nice golden brown crust has formed, flip the fish over and add half of the room temperature butter to the pan. Baste the filets with the now melted butter using a spoon.
  6. Place the whole sauté pan with the basted salmon in the preheated oven to finish. Recommended about 3-4 minutes for a medium finish to the fish.
  7. While fish is cooking, in a mixing bowl, add the Sambal Oelek chili sauce, and aioli. Whisk together, and season with salt and pepper as needed.
  8. Butterfly open the 4 baguette portions and smear the remaining butter on the inside of the baguette. Season lightly with salt and pepper. Place bread on a baking tray and place in the oven for 2-3 minutes until toasted and golden brown.
  9. When sauce is made, fish is cooked, and bread is toasted, start assembling the sandwich by smearing the spicy aioli on the bottom bun. Then lay 2 slices of the country paté on top of that.
  10. Strain off the pickled vegetables and layer a thin lay of them on top of the paté. Top that with the now cooked salmon. Top the salmon with the fresh cilantro leaves and a squeeze of the halved lime over that. Serve.

 

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