Tender marinated salmon in this Vietnamese sandwich is a perfect match for the crusty baguette and zingy pickled vegetables.
- ½ c. rice vinegar (unseasoned)
- 4 radishes, thinly sliced
- 1 carrot, thinly sliced
- 2 (7-oz) salmon fillets with skin
- 3 tbsp. low-sodium tamari or soy sauce
- 1 tsp. olive oil, plus more for baking dish
- 3 garlic cloves, minced
- 3 tbsp. mayonnaise
- ¼ tsp. hot sauce (such as sriracha), or to taste
- 2 small (or 1 large) whole wheat baguettes, halved lengthwise and toasted
- ¼ c. cilantro
- Stir together vinegar, radishes, and carrot. Let pickle at room temperature for at least 20 min (or up to 1 ½ hrs).
- Place salmon in a resealable bag and add tamari (or soy sauce), oil, and garlic. Let marinate at room temperature, 15 min. Heat broiler.
- Transfer salmon, skin sides down, to an oiled baking dish. Discard marinade. Broil 6 inches from heat until golden brown and cooked through, 9 to 10 min.
- Combine mayonnaise and hot sauce; spread onto the 4 bread halves. Remove skin from fillets, place on 2 of the bread halves, and flake. Drain pickled vegetables; layer onto the fish. Top with cilantro and remaining 2 bread halves. Cut to make 4 sandwiches.
412 cal, 13 g fat (2 g saturated), 29 g protein, 46 g carb, 4 g sugar, 5 g fiber, 774 mg sodium, 50 mg cholesterol per serving
This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.