Saigon Salmon Sandwiches

When Sheri took me to the Ferry Plaza Farmers Market, it was Salmon Festival time and we lucked out with a demonstration from Chef Chad Callahan of "Fish" restaurant in Sausalito. We were suprised to receive a huge sample, basically half of one of the best sandwiches I've ever had. It was described in the hand-out as "a California spin on banh mi, Vietnamese sandwiches that are the perfect blend of French form and Asian flavors".

I have been wanting to make these sandwiches ever since, and a perfect opporunity presented itself. Gary and I spent two nights in a cozy cabin at the Red Corral Ranch, a 1100 acre ranch west of Austin. Yummy breakfast fixin's were provided and I packed the other meals. Since the Saigon Salmon Sandwiches are better made ahead of time, they sounded perfect for lunch.

I cheated by using Central Market's spicy Asian marinade and also their "homemade" tartar sauce. The resulting sandwiches were delicious.

Saigon Salmon Sandwiches
(makes 4 servings)

Marinade
1 cup teriyaki sauce
1/2 cup soy sauce
1/2 cup fish sauce
1/3 cup brown sugar
4 oz. fresh ginger, peeled and chopped
3 scallions
3 large cloves garlic

Sandwiches
4 wild salmon fillets, without skin (about 5 oz. each)
freshly ground black pepper
2 tablespoons canola oil
4 tablespoons tartar sauce or mayonnaise
4 Acme torpedo rolls or solft rolls, lightly toasted
2 cups grated carrots
1 jalapeno, thinly sliced
1 bunch cilantro

1. Combine the marinade ingredients in a blender and puree until the aromatics are minced finely. Refrigerate in a sealed container for up to 5 days to allow the flavors to meld.

2. Set aside 1/4 cup of the marinade. Immerse the salmon fillets in the remaining marinade and refrigerate for 1 1/2 hours.

3. Remove the fish from the marinade; sprinkle with the black pepper and brush evenly with the oil. Grill or broil the chicken over medium high heat for 5 to 7 minutes, or to desired doneness.

4. Spread the tartar sauce or mayonnaise on the top halves of the rolls. Layer the carrots and jalapeno on the bottom halves. Place the salmon on the vegetables, drizzle with the reserved marinade and top with the cilantro.