Salmon sandwiches with miso and avocado-wasabi mayo

Votes: 2

How to Make - Salmon, Miso, and Avocado-Wasabi Mayo Sandwiches

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 724, total fat 44 G., saturated fats 7 G., proteins 33 G., carbohydrates 47 G., fiber 6 G., cholesterol 62 mg, sodium 932 mg, sugar 9 G.

Make delicious Japanese-style sandwiches with grilled salmon, miso, wasabi, and sesame seeds. The salmon is served on toasted buns smeared with avocado mayonnaise, with zesty watercress and refreshing cucumber slices. It's incredibly juicy and filling.

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:

3 tbsp. l. mirin or dry sherry
2 tablespoons white miso paste
2 tablespoons light brown sugar
1 tbsp sesame seeds
450 g wild salmon fillet, skinless, cut lengthwise into 4 pieces
0.5 cup mayonnaise
2-3 tsp. wasabi paste
1 tbsp. freshly squeezed lemon juice
1 avocado
4 long sandwich buns, cut in half lengthwise
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

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

Cooking the dish according to the recipe:

In a large shallow bowl, combine mirin, miso paste, brown sugar, and 1 tablespoon water; stir in sesame seeds. Add the salmon, turning to coat; cover and refrigerate for 1 hour or overnight.
Combine mayonnaise, wasabi paste, and lemon juice in a bowl. Dice the avocado and toss with the mayonnaise dressing; set aside.

Preheat the oven to broil. Place the buns, cut-side up, on a foil-lined baking sheet and toast for about 1 minute. Transfer to a plate and spread the cut sides with avocado mayonnaise.
Toss watercress with sesame oil, soy sauce and a little salt; spoon into buns.
Transfer the salmon to a baking sheet and brush with a little marinade. Grill until the salmon begins to brown, about 3 minutes. Flip the fish and continue grilling until cooked through, another 3-5 minutes. Arrange the fish on the buns and top with cucumber slices. Serve warm.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Summer dishes / Dinner / Main courses / Side dishes / Fish and seafood / Fast food / Sandwiches / Food Network - recipes / Japanese cuisine