Asian Salmon Sandwiches

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 4 sandwiches

To make these long sandwiches, salmon fillets are sliced lengthwise and marinated in a blend of Asian spices: rice wine (mirin) and white miso paste, along with brown sugar and sesame seeds. Marinate for at least an hour to fully appreciate all the flavors of this Asian appetizer. The fish is then quickly grilled and served on toasted buns smeared with avocado and wasabi mayonnaise, along with zesty watercress in a sesame oil and soy sauce dressing and slices of fresh cucumber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg wild salmon fillet, skinless, cut lengthwise into 4 pieces
3 tbsp. l. mirin or dry sherry
2 tablespoons white miso paste
2 tbsp. l. brown sugar
1 tbsp. sesame seeds
0.5 cup mayonnaise
2 - 3 tsp wasabi
1 tbsp. freshly squeezed lemon juice
1 avocado
4 long sub sandwich buns, opened horizontally
2 cups watercress, tough stems trimmed
1 tbsp dark sesame oil
1 teaspoon soy sauce
Half a large cucumber, peeled and thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, sandwich buns, watercress, sesame oil, Avocado, lemon juice, wasabi, miso (soybean paste), soy sauce, cucumbers, sesame

Cooking the dish according to the recipe:

In a large shallow bowl, combine mirin, miso paste, brown sugar, and 1 tablespoon water. Add sesame seeds. Add the salmon, turning to coat completely. Cover and refrigerate for at least 1 hour or overnight.
In a bowl, combine mayonnaise, wasabi paste, and lemon juice. Dice the avocado and stir into the mayonnaise mixture.

Preheat the oven to broil. Place the buns, cut-side up, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Transfer to a plate and spread the cut sides with avocado mayonnaise.
Combine watercress with sesame oil, soy sauce and salt; spread evenly among buns.
Transfer the fish to a baking sheet and brush lightly with the marinade. Grill until the fish begins to brown, about 3 minutes.
Turn the pieces over and continue grilling until cooked through, 3-5 minutes. Arrange the salmon pieces on the buns; top with cucumber slices. Serve the sandwiches warm.

Categories:

recipe / Summer dishes / Comfort food / Fast food / Sandwiches / Appetizers / Sandwiches / Fish appetizers / Food Network - recipes / Asian cuisine / Japanese cuisine