Ingredients
For the sandwiches:
4 large ciabatta rolls
Cilantro, optional, for garnish
For the marinade:
2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon fresh lemongrass, finely minced (tender inner stalk)
3 garlic cloves
1 teaspoon fresh ginger, grated
Juice from 1 lime
1 tablespoon toasted sesame oil
1 tablespoon canola oil
¼ teaspoon Chinese five-spice powder
½ teaspoon black pepper
For the pickled vegetables:
1 large carrot, cut into ribbons
1 large cucumber, cut into ribbons
1-2 Fresno chilies, thinly sliced
1-1½ cups rice wine vinegar
Pinch of salt
For the spicy-mayo:
¼ cup mayonnaise
1-2 tablespoons sriracha sauce
Tools Needed
Wire Rack
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Preparation
Make the pickled vegetables:Â In a large bowl, add the carrot ribbons, cucumber ribbons, and 1 chile. Add an additional chile for more heat. Pour the vinegar over top, just enough to cover the vegetables â…” of the way, and sprinkle with a pinch of salt. Use a fork to toss and let sit while preparing the salmon. Toss again occasionally.
Make the marinade:Â In a bowl, combine the marinade ingredients and whisk well, until the sugar dissolves.
Place the salmon portions on a cutting board and carefully remove the skin. Put the salmon in a shallow dish, in a single layer, and pour the marinade over the salmon. Flip the salmon over to coat both sides. Cover and refrigerate for 30 minutes to marinate.
Preheat the oven to 425℉. Line a baking tray with aluminum foil and place an oven-safe wire-rack on top.
Arrange the salmon over the rack in a single layer and pour the leftover marinade into a small saucepan. Bake the salmon in the preheated oven for 10-12 minutes, or until it becomes just opaque and starts to firm-up.
Meanwhile, simmer the saucepan over medium heat, stirring occasionally, until the glaze thickens into a syrup consistency. Brush the marinade glaze generously over the salmon.Â
Switch the oven to broil on high heat for about 2-3 minutes. Carefully watch the salmon and remove from the oven once the edges are bubbling and slightly charred.
Make the spicy-mayo:Â In a small bowl, combine mayonnaise and 1 tablespoon sriracha. Use a whisk to mix well. Taste and add an additional tablespoon of sriracha for extra heat.
Make the sandwiches: slice and arrange the ciabatta on a cutting board. Generously spread one half with the spicy-mayo and place one portion of salmon over one half of the ciabatta.
Remove the pickled veggies from the vinegar, gently shaking off any excess liquid, and place over the salmon. Garnish with cilantro, if desired. Top with the remaining ciabatta half. Enjoy!
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