MISO SALMON SANDWICHES WITH SPICY AVOCADO MAYONNAISE
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.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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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