It feels a little wrong to make a banh mi without the Banh (bread), but it sure doesn’t taste wrong. These were so good, I’m actually writing this and thinking about how excited I am to wake up and eat leftovers tomorrow.
These Banh Mi bowls over white jasmine rice were bursting with flavor, and came together quick! Topped with soy sauce glazed salmon (method below), pickled vegetables (recipe from yesterday), quick-dressed fresh greens (recipe below), cucumber (I used my vegetable peeler to make long thin strips), sliced fresh Serrano or jalapeño peppers, fresh cilantro and drizzled (heavily) with spicey mayo (recipe below) - flavorrrrrs 🔥
For the Salmon:
I used up some salmon bellies, but use filets if you prefer! In a large ziplock bag pour about 1/2 cup soy sauce, 2-3 Tbs fish sauce, 1/4 cup brown sugar, and a few heavy shakes of salt and pepper. Add your salmon in and coat and let marinate while you prepare everything else. After marinating for about 30 minutes, heat oven to high broil setting and throw your baking dish in their to preheat as the oven warms up. Once oven is heated, place salmon with skin side down in hot baking dish and pour rest of the marinade over the top. Broil for about 4 minutes or until internal temp is about 120 and remove from hot dish right away to not overcook.
**please make sure you are using WILD salmon. There's a common bumper sticker seen here in Sitka, Alaska "Friends Don't Let Friends Eat Farmed Fish" - the intention is not only to support local fisheries, but because farmed fish are straight up creepy, not good for you, not tasty, GROSS. Please, wild salmon!
Quick-Dressed Greens:
Used a baby greens mix and did a rough chop, sprinkled about 1/2 tsp sugar, flakey salt, a splash of sesame oil and rice vinegar and a few shakes of sesame seeds and gave that a good mix to coat.
Spicy Mayo:
This rendition was born when I had no sriracha and our local island grocery stores were out (gasp). Mixed together 1/2 cup mayo, 1 tsp huy fong chili garlic sauce, 1 Tbs sweet chili sauce, and juice of 1/2 lemon.
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