SuperQuick Pan-Fried Salmon Sandwiches
with Sesame Pickled Radishes- Salmon
- Wheat
- Barley
- Sulphites
- Sesame
- Egg
- Mustard
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Wheat
- Egg
- Sulphites
- Gluten
- Crustaceans
- Fish
Full of flavour and refreshing crunch, this super-fast salmon sandwich is a delightful balance of flavour. From the pickled, sesame-seed-studded radishes to the spicy mayo and accompanying sugar snap peas, every bite is a great one. Ingredients: Salmon fillet • 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 • Radish • 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) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • 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 • Green onion.
250 g
Salmon Fillets, skin-on
()
2 unit(s)
Sandwich Bun
( )
7 g
Zesty Garlic Blend
( )
3 unit(s)
Radish
113 g
Sugar Snap Peas
7 g
Black Sesame Seeds
()
1 tbsp
Sesame Oil
( )
1 tbsp
Seasoned Rice Vinegar
()
2 unit(s)
Green Onion
4 tbsp
Spicy Mayo
( )
1.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
- Before starting, wash and dry all produce.
- Trim roots or top of radishes, if needed. Slice radishes 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 radishes and green onions. Season with salt. Toss to coat.
- Pat salmon dry with paper towels. Season with salt, pepper and Zesty Garlic Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then add salmon. Pan-fry 3-5 min per side, until salmon is cooked through.** (NOTE: Cook in two batches for 4 servings.)
- Meanwhile, heat a small pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) 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!)
- Halve buns and place in the toaster. Toast for 2-3 min, until golden.
- Spread top buns with 1 tbsp spicy mayo.
- Break salmon up into large flakes, removing and discarding skin.
- Drain liquid from pickled radishes. Arrange salmon and pickled radishes 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 to get salmon, pat dry with paper towels. Season with salt, pepper and Zesty Garlic Spice Blend. Heat a large non-stick pan over medium-high. Cook salmon in the same way the recipe instructs you to cook tilapia, increasing frying time to 3-5 min per side.**
Break salmon up into large flakes, removing and discarding skin before assembling sandwiches.
- Flavor: Customers enjoyed this fish recipe, finding it surprisingly good with both salmon and tilapia options.
- Ease of prep: This dish is praised as a quick and easy fish recipe that's hard to beat.
- Suggestions: Consider pairing with a citrus mayo for added zing; some prefer a salad instead of sugar snap peas.
