- 1 large daikon radish, peeled and cut into matchsticks
- 3 to 4 radishes, sliced in rounds
- 2 to 3 carrots, peeled and cut into matchsticks
- 3/4 cup rice vinegar
- 3/4 cup sugar
- 1/2 cup water
- 1 teaspoon salt
- 1 (12-ounce) fillet fresh salmon, bones and skin removed
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- Freshly cracked pepper, to taste
- High-heat oil
- 4 (6- or 7-inch) lengths of baguette
- Mayonnaise, for sandwiches
- 1 English cucumber, cut into thin strips
- 12 thin jalapeño pepper slices
- 8 to 12 sprigs cilantro
Place radishes and carrots in a bowl. Combine vinegar, sugar, water and salt in a small saucepan and heat until dissolved. Pour the warm pickling liquid over vegetables and allow to marinate at least 1 hour or refrigerated overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
Cut salmon into 8 slices, crosswise, and lay out on a work surface. Combine soy sauce, brown sugar and pepper; brush generously on salmon. Heat a little oil in a cast-iron or heavy skillet over medium-high heat and sear salmon until caramelized and cooked through, about 3 minutes per side. Remove to a platter. If you are not going to eat the sandwiches right away, chill salmon before using.
Slice baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
For each sandwich: Spread the inside with mayonnaise and place 2 pieces salmon on the bottom. Layer with pickled vegetables, cucumbers, jalapeños and cilantro sprigs. Wrap sandwiches in parchment paper for travel or eat it immediately!