- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 teaspoons brown sugar
- 4 Thai chiles, chopped
- 1 1/2 pounds salmon fillet
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 large tomato, chopped
- 1 cup chopped fresh basil
- 16 slices EARTH GRAINS® Honey Wheat Berry bread
- 1 head lettuce
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
- Place the salmon filet on a baking sheet, and rub with olive oil. Bake for 20 minutes in the preheated oven, or until easily flaked with a fork. Let cool for at least 15 minutes.
- Place salmon in a large bowl, and break into chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
- Place equal amounts of the tuna salad mixture on 8 slices of bread, top with lettuce leaves, and top with remaining bread slices to form sandwiches.