2 medium carrots
4 ounces (about a 4- to 6-inch chunk) daikon radish
1/3 English cucumber
1/2 cup distilled white vinegar
1/4 cup natural cane sugar
1/2 teaspoon fine sea salt
1/2 cup mayonnaise
1 small clove garlic, finely minced
Zest of 1/2 lemon or lime
1/4 cup boiling water
1/4 cup lightly packed brown sugar
1/4 cup fish sauce
1 tablespoon Sriracha
1 teaspoon low-sodium tamari
3 cloves garlic, finely minced
1 16-ounce skinless wild salmon fillet (preferably thin), pin bones removed, salmon cut into 4 equal pieces
1 French, Vietnamese, or gluten-free baguette, sliced crosswise into 4 equal pieces (5 to 6 inches each)
1/4 cup loosely packed cilantro leaves
1/4 cup loosely packed Thai or regular basil leaves
1 small jalapeño, seeded and very thinly sliced (optional)