Amy and I had these sandwiches the first time when she was visiting and we went to the Ferry Plaza farmer’s market. Chef Chad Callahan was showing a demo, and we got big samples of the sandwiches. I really like these because they’re different. I made these up ahead of time and stored them tightly wrapped in plastic in the refrigerator until it was time to eat them.
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.

• Saigon Salmon Sandwiches (Fish, Sausaulito)