SuperQuick Pan-Fried Sesame Salmon Sandwiches
with Pickled Cucumber- Salmon
- Wheat
- Barley
- Sulphites
- Sesame
- Egg
- Mustard
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Wheat
- Sulphites
- Egg
- Gluten
- Crustaceans
- Fish
This spiced salmon sandwich is topped with tangy, pickled sesame cucumbers for refreshing crunch. Served with a side of crisp sugar snap peas and spicy mayo, it offers a delightful balance of flavours and textures. Ingredients: Salmon fillets • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sugar snap peas • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Green onion • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Black sesame seeds.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Sesame, Soy, Milk, Mustard, Peanuts, Wheat)
1 unit(s)
Mini Cucumber
113 g
Sugar Snap Peas
7 g
Black Sesame Seeds
(Contains: Sesame May be present: Tree nuts, Soy, Milk, Mustard, Peanuts, Sulphites, Egg, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Soy, Milk, Mustard, Wheat, Sulphites, Egg, Gluten, Crustaceans, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May be present: Tree nuts, Sesame, Soy, Milk, Mustard, Wheat, Egg, Fish)
2 unit(s)
Green Onion
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Milk, Wheat, Sulphites, Gluten, Crustaceans, Fish)
Not included in your delivery
2.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut cucumbers into 1/4-inch rounds.
- Thinly slice green onions.
- In a medium bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and half the sesame seeds.
- Add cucumbers and green onions. Season with salt. Toss to coat. Set aside.
- Pat salmon dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium heat.
- When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until salmon is opaque and cooked through.** (NOTE: Cook in two batches for 4 servings.)
- When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.
- Meanwhile, heat a small pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then sugar snap peas and remaining sesame seeds. Season with salt and pepper.
- Cook for 4-5 min, stirring often, until tender-crisp. (TIP: You can skip this step if you prefer sugar snap peas cold and crunchy for dipping!)
- Meanwhile, halve buns and add to a toaster. Toast on high for 1-2 min, until golden.
- Spread top buns with 1 tbsp spicy mayo each.
- Drain liquid from pickled cucumbers. Arrange salmon and pickled cucumbers on bottom buns, then sandwich with top buns.
- Divide sandwiches and sugar snap peas between plates.
- Serve remaining spicy mayo on the side for dipping.
If you've opted for salmon, prep and cook in the same way the recipe instructs you to prep and cook the tilapia. When salmon is done, break salmon up into large pieces, removing and discarding skin.
Skip step to cut fish in half, lengthwise. Assemble sandwiches as directed.
