Crunchy-Spicy Salmon & White Kidney Bean Bahn Mi

<strong>For the Salmon Patties</strong>

1. Chop the salmon until you have ¼ inch uneven size pieces. (this should not be very fine, rather a coarse uneven chop is best!)
2. Add the aromatics: garlic, green onions, ginger, lime zest, jalapeño.
3. Stir in the egg and the breadcrumbs.
4. Lightly crush the white kidney beans with a fork (do not crush to a paste, the beans should still be somewhat intact) and fold into the salmon
5. Add lime juice and fish sauce and stir gently to combine.
6. Sprinkle a cookie sheet with the crushed potato chips.
7. Shape the Salmon mixture into 4 equal oval patties the length of your bun and place on the crushed potato chips patting the crushed chips over all surfaces. Refrigerate for 30 minutes.
8. In a non-stick pan heat the canola oil on medium heat.
9. Pan fry the chip-coated Salmon and Bean Patties until golden brown, about 3 minutes each side.
10. Assemble as in step 4.

<strong>For the Vietnamese Mayo:</strong>

1. Mix all ingredients in a bowl. Refrigerate until ready to use.

<strong>For The Pickled Vegetables:</strong>

1. In a small pot, bring vinegar, water, sugar, and salt to a boil.
2. Pour over julienne vegetables and allow to sit.
3. These will last up to one week in your refrigerator.

<strong>To Assemble the Bahn Mi:</strong>

1. Lightly toast the buns and smear both sides generously with the Vietnamese Mayo.
2. Top with the Crunchy Salmon &amp; White Kidney Patties, herbs, pickled radish and carrot, shredded cucumber, red leaf lettuce and serve extra Sriracha sauce on the side.