Salmon Banh Mi Sliders
Crispy, sweet and spicy glazed salmon, bright pickled veggies, Sriracha mayo, and cilantro tucked in a pillowy brioche bun — this little slider is everything a sandwich should be! What’s its secret? Balance. It’s soft and it’s crunchy, and hidden in its layers are all the flavors a chef likes to hit: delicately sweet and acidic rice wine vinegar, salty soy sauce, tart lime, spicy chile paste, and buttery Scottish salmon with its higher fat content.
Of course, sliders are always a natural for couch-dining scenarios, like movie or game night. We’d also make these for family celebrations, like a birthday or a big promotion.
Our tip: Serve these sliders with a few bags of fancy kettle chips and a colorful platter of fresh, juicy fruit. And for fun, pair them with a light, dry or off-dry Lambrusco. Its soft fruity notes and dry finish will complement the salmon perfectly — and its creamy bubbles and low alcohol will be just right at lunch.
For the pickled vegetables:
¾ cup carrot, shredded
¾ cup cucumbers, sliced thin
½ cup radish, julienned
2 Tbsp rice wine vinegar
2 tsp sugar
Salt, to taste
For the sweet and spicy soy glaze:
1 clove garlic, grated
1 Tbsp fresh ginger, grated
1 tsp chile paste
⅓ cup honey
3 Tbsp soy sauce
For the Sriracha mayo:
1 tsp Sriracha sauce
½ cup mayonnaise
For the banh mi:
2 lb salmon, skinned and cut into 8 portions
2 Tbsp grapeseed oil
1 lime, cut into wedges
1 bunch cilantro sprigs, cleaned
8 brioche slider buns
- Preheat the oven to 400º.
- To make the pickled vegetables: in a small bowl, combine all of the carrot, cucumber, radish, rice wine vinegar, sugar, and salt and let stand at room temperature for at least 30 minutes.
- To make glaze: in a small bowl, combine the garlic, ginger, chili paste, honey, soy sauce, and about 2 squeezes of lime and set aside.
- To make the Sriracha mayo: in yet another small bowl, combine the Sriracha sauce and mayonnaise and set aside.
- To make the banh mi: In a large, nonstick, oven-safe pan, heat the oil over high. When it’s hot, add the salmon pieces and cook until a golden crust has formed on the bottom.
- Flip the salmon over and spoon the glaze over each piece. Move it to the oven to finish, cooking until the salmon is firm and reaches 165º on an instant-read thermometer.
- Slice the buns in half and spread Sriracha mayo on both sides. Place one piece of salmon on the bottom of the bun. Top with pickled vegetables, cilantro, and lime.