Miso Salmon Sandwiches with Spicy Avocado Mayonnaise
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Level:Easy
Total: 1 hr 15 min
Prep: 5 min
Inactive: 1 hr
Cook: 10 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
724
Total Fat
44 g
Saturated Fat
7 g
Carbohydrates
47 g
Dietary Fiber
6 g
Sugar
9 g
Protein
33 g
Cholesterol
62 mg
Sodium
932 mg
Marinating salmon in a savory sweet mix of miso, mirin and brown sugar helps build flavor before the fish goes under the broiler. Next, it’s piled atop rolls and layered with a wasabi-avocado mayo and watercress that’s been tossed in nutty sesame oil.
Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight.
Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside.
Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise.
Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls.
Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm.
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Photograph by Kana Okada
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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