Sweet Chili Salmon Sandwich with Avocado & Ginger-Tahini Dressed Salad

Directions

1. Whisk the vinegar, sugar, chili-garlic sauce, and salt in a small saucepan until the sugar dissolves; bring the mixture to a boil over medium-high heat, stirring occasionally.
2. Stir a small amount of the hot sauce with the cornstarch to make a smooth slurry, then pour it back into the pan while the mixture boils; cook and whisk briefly until the sauce thickens, then remove from heat and cover.
3. Preheat a skillet over medium-high heat.
4. Pat the salmon dry and place it skin-side down on a plate; season the top with salt and pepper.
5. Add a thin layer of oil to the hot skillet, then place the salmon skin-side down; cook without moving until the skin is crispy and the flesh is opaque, flipping once, about 3–4 minutes per side. Transfer to a plate.
6. Meanwhile, wash and dry the lettuce, cucumber, and radish; peel and mince the ginger and place in a medium bowl.
7. Whisk tahini, rice vinegar, soy sauce, extra virgin olive oil, and chili-garlic sauce with the minced ginger to form the dressing; slice radishes and cucumber and add them to the bowl.
8. Thinly slice the avocado and set aside with the cooked salmon; toast the buns if desired and separate the lettuce leaves, keeping two leaves per sandwich.
9. Toss the remaining greens with the dressing, then assemble each sandwich by placing bottom bun on a plate, layering salmon, sweet chili glaze, avocado, and reserved lettuce leaves, then topping with the top bun; serve with the salad on the side.