From Chef Eric Floyd, Washington Athletic Club

INGREDIENTS

• 1/2 Cup daikon Radish Shredded
• 1 Tablespoon Rice Wine Vinegar
• 8 oz Wild Salmon grilled
• 2 Teaspoon sugar
• 2 Each Small Baguettes 10″ long
• 1 Each English Cucumbers sliced
• 1 Each Each Fresh Jalapeno Pepper Seeded & Thinly Sliced
• 1/2 cup shredded Romaine lettuce
• 1/4 cup chopped green onions
• 1/2 cup crushed peanuts
• 1 lime
• Sriracha for garnish

INSTRUCTIONS

1. Combine carrot, radish, vinegar and sugar in small bowl, mix well and set aside. Grill 8 oz of Wild Alaska salmon filet. Season with salt and pepper, set aside.
2. Cut each baguette horizontally along one side, using a serrated knife. Spread cut sides with butter.
3. Divide and arrange salmon on bottom half of baguette.
4. Drain carrot mixture; divide and arrange mixture over salmon. Divide and arrange cucumber slices over top of sandwich filling. Sprinkle with green onions, jalapeno pepper slices and cilantro. Top with crushed peanuts and drizzle of lime juice. Cut each baguette into 4 equal servings.