Name: Sweet Chili Salmon Sandwich with Avocado & Ginger-Tahini Dressed Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 heads butter (Boston) lettuce; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ bunches radish; 1.02 kg salmon fillet; 6 whole grain buns or rolls; black pepper; brown sugar; chili-garlic sauce; cornstarch; extra virgin olive oil; rice vinegar; salt; soy sauce; tahini; toasted sesame oil

Sweet Chili Salmon Sandwich with Avocado & Ginger-Tahini Dressed SaladSweet Chili Salmon Sandwich with Avocado & Ginger-Tahini Dressed Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

3 heads butter (Boston) lettuce

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ bunches radish

1.02 kg salmon fillet

6 whole grain buns or rolls

black pepper

brown sugar

chili-garlic sauce

cornstarch

extra virgin olive oil

rice vinegar

salt

soy sauce

tahini

toasted sesame oil

Instructions

Place vinegar, sugar, water, chili-garlic sauce, and salt in a small saucepan; whisk to combine. Set over medium-high heat and bring to a boil, whisking occasionally.

Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth.

Once the sauce is boiling, add cornstarch slurry to the pan in a steady stream while whisking quickly. Cook, whisking constantly, until the sweet chili sauce thickens, about 30 seconds. Remove from heat, cover, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat salmon dry with paper towels and place skin-side down on a plate; season the top side with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate and set aside.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger; place in a large bowl. Add tahini, vinegar, soy sauce, oil, and chili-garlic sauce. Whisk to combine the dressing.

Trim and thinly slice radishes; add to the bowl with the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl and set aside.

Halve and pit avocados; scoop out with a spoon and thinly slice. Add to the plate with the salmon.

Toast buns if desired.

Separate lettuce leaves; set aside two leaves per sandwich. Chop or tear remaining leaves into bite-sized pieces, then add to the bowl with the dressing and veggies. Toss to combine the salad.

Place the bottom half of a bun on each plate. Top with salmon, sweet chili sauce, avocado, and reserved lettuce leaves; close with the top half of each bun. Serve with salad on the side and enjoy!

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